• In a saucepan over low heat, warm milk, coconut sugar and butter until dissolved
• Add dissolved mixture to a mixer with a dough hook, and 2 cups of flour. Make sure the milk mixture has cooled down enough before adding in your starter.
• Add starter, eggs, the rest of the flour, and salt. Knead on low in the mixer until the dough is smooth and elastic. This takes about 10 minutes for the dough to finally come together and pull away from the sides.
• Cover the bowl with plastic wrap and leave in a warm place to rise for 5-6 hours. The top of the fridge is my favorite place.
• Place dough in the fridge overnight to ferment.
• The next day, roll out on a lightly floured surface to 1/2″ thickness.
• Cut the donuts out and place them on a sheet. You can use a biscuit cutter or just a wide mouth mason jar lid. To cut the centers I use a bottle cap. Make sure to save your donut holes!! They are the best!
• Cover with a damp tea towel or plastic wrap for 1.5-2 hours to do a second rise.
• Add about 1/2 inch of oil to a cast iron skillet. Coconut oil is my favorite for this.
• Heat the frying oil over medium heat. You want it to be hot enough to sizzle when something is added to the hot oil.
• Fry 2-3 minutes, flip, and fry another 2-3 minutes on the other side until puffy and golden brown. Be careful not to overcrowd the pan.
• Place on a wire rack over parchment paper to cool at room temperature before topping. A cooling rack isn't necessary, but it does help with the overall texture. If you don't have one you could just use paper towels on a cutting board or plate.

Maple Glaze Recipe

• Heat the Maple Syrup: In a small saucepan, heat the maple syrup over medium heat until it starts to simmer.
• Add Coconut Cream: Stir in the coconut cream (or heavy cream) and continue to simmer, stirring constantly.
• Simmer and Thicken: Allow the mixture to simmer gently for about 10-15 minutes, or until it thickens to your desired consistency. Stir frequently to prevent burning.
• Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and sea salt.
• Cool Down: Let the glaze cool slightly before using it. It will thicken more as it cools.

Chocolate Glaze Recipe

• Melt the Chocolate Chips: Place the dark chocolate chips in a heatproof bowl.
• Heat the Coconut Milk: In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Do not let it boil.
• Combine and Melt: Pour the hot coconut milk over the chocolate chips. Let it sit for a minute to soften the chocolate.
• Stir to Combine: Add the coconut oil and stir the mixture until the chocolate chips are completely melted and smooth.
• Add Vanilla and Salt: Stir in the vanilla extract and a pinch of sea salt.
• Cool Slightly: Allow the glaze to cool slightly before using it to glaze your baked goods.

Cinnamon Sugar Donut Topping

• Prepare the Cinnamon Sugar Mix: In a small bowl, combine the coconut sugar and ground cinnamon. Mix well until evenly distributed.
• Melt the Coconut Oil: In another bowl or pan, melt the coconut oil (or butter) and let it cool slightly.
• Apply the Topping: After frying, drain the excess oil and let the donuts cool slightly, then dip into a pan or shallow bowl with melted coconut oil (or butter).
• Coat with Cinnamon Sugar: Dip each donut into the cinnamon sugar mixture, ensuring that all sides are well coated.