In a large bowl, combine the sourdough starter, whole milk, egg, raw cane sugar, melted butter, vanilla, and salt. Mix well.

Gradually add the bread flour until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1-2 hours, or until it doubles in size.

Once the dough has risen, turn it onto a floured surface. Roll it out to about 1/2 inch thick.

Use a donut cutter to cut out the donuts, making sure to cut a hole in the center.

Place the cut donuts on a floured baking sheet. Cover them and let them rise again for about 30-45 minutes.

For baked donuts: Preheat your oven to 375°F (190°C). Bake the donuts for about 10-12 minutes until lightly golden. Allow them to cool before glazing.

For fried donuts: Heat coconut oil in a large pot over medium heat. Once hot, carefully fry the donuts for about 1-2 minutes on each side until golden brown. Remove and drain on a paper towel.

In a bowl, mix the powdered sugar with 1/4 cup of whole milk until smooth.

Dip the cooled donuts into the glaze, allowing excess glaze to drip off. Let the glazed donuts set for a few minutes before serving.