Sourdough Donuts with Blood Orange Glaze

In a large mixing bowl, whisk together 3/4 cups of warm milk, 1/4 cup of sugar, 3 tbsp of melted butter, 1/2 cup of sourdough starter, and 1 egg. Then, mix in 2 cups of flour and 1/2 tsp of salt until a dough forms. Knead for about 5 minutes or until a smooth dough forms. Transfer back to the mixing bowl and place this somewhere warm to rise for 4 hours. Then, transfer the dough to an airtight container or cover in plastic wrap and place your fridge for 8+ hours (overnight would work best!). When you’re ready to make the donuts, roll out your dough on a lightly floured surface so it’s about 1/2 inch thick. Using a donut cutter (or cup), cut the dough into donut shapes. Place them on a parchment paper lined baking sheet and let them rise somewhere warm for 30 minutes to an hour—you want them to be nice and fluffy. Add oil to a cast iron skillet over medium heat—about 1/2 inch deep. Fry the donuts for 2 minutes on each side and then transfer to a wire rack to cool. After they’ve cooled for 5 minutes, dip them in blood orange glaze—1/2 cup of powder sugar mixed with 2 tbsp of blood orange juice and 1 tsp of zest. Enjoy fresh!