Step 1

This recipe has been developed in a stand mixer - you can knead by hand if you prefer.Add milk, sugar and vanilla to the stand mixer bowl and mix until the sugar is dissolved.

Step 2

Now add the sourdough starter, flour, egg, melted butter and salt. Use the dough hook on your stand mixer and run at the lowest setting until the dough has come together. It should be stretchy and elastic and pull away from the sides of the bowl (see notes below).

Step 3

Transfer the dough to a bowl and cover with plastic wrap. Allow it to bulk ferment until the dough doubles. Depending on the temperature of your home this could take up to 12 hours or so.

Step 4

Once the dough has doubled you need to shape the donuts.Divide the dough into 12 equally weighted pieces. Somewhere between 60 to 80g is perfect (the ones photographed are 80g).

Step 5

Roll the dough into balls and then poke your finger through each ball. Gently stretch the dough out so there is a hole in the middle of each one.

Step 6

Place the shaped donuts onto the donut tray. Cover with a cloth and allow them to proof until they are lovely and puffy.

Step 7

Preheat the oven to 180C/356F.

Step 8

Brush the donuts with melted butter and bake in the oven for 20 to 30 minutes. They will be golden when done (you can take them out a little earlier if you want a softer donut or leave them until their golden for a more chewy texture.

Step 9

Once baked, allow them to cool slightly before adding toppings.For the glaze, use tongs to dip one side of the donut into the glaze and then allow them to cool on a wire rack. The excess glaze will drip off.For cinnamon sugar donuts, dip one side of the donut into melted butter and then into a bowl of cinnamon sugar.