First Feeding: Mix all ingredients for the first levain feeding. Mix just enough for all ingredients to bind. No need for kneading.

Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-82°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.

Second Feeding: After the levain has doubled in size, it is time to feed it the second time. Add water to a bowl and shred in your levain. Mix a little to dissolve the levain. It won't dissolve entirely. Add all other feeding ingredients and knead just enough to make the levain come together in a dough.

Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 70-82°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.

For the times and temperatures I used for this recipe, check the article!

Making the dough: After the levain has doubled in size the second time, it's time to mix our dough.

Dissolve the levain in milk.

Add flour, sugar, eggs and vanilla seeds or vanilla extract.

Using a stand mixer, mix the dough just enough to bring the ingredients together. Leave covered for 10-15 minutes.

After resting, add salt and knead the dough in a stand mixer for 8 minutes.

Then add softened butter and knead until the dough can pass the windowpane test (link to see how the windowpane test works in the recipe notes). The dough will separate at first, but will come back together quickly.

Bulk ferment: Transfer the dough to your bulk ferment container and do a coil fold (link to the coil fold method in the recipe notes).

Cover the container and leave to ferment until doubled in size. This should take anywhere from 4-10 hours at room temperature. You can do a part of the bulk ferment in the fridge to slow the ferment. Do a coil fold every 30 minutes for the first two hours.

Shaping: After the dough has risen about 50% in size, transfer it to your counter, but be very gentle to not release too much air from the dough.

Divide the dough into 50g pieces and roll them into small balls. Make sure to create enough tension on the balls so they keep a nice shape.

Proofing: Leave the doughnuts to rise at room temperature until doubled in size. This stage will take anywhere from 8-12 hours depending on the temperature.

Frying: After the doughnuts have doubled in size, prepare the oil for frying.

Use about 1 inch or 2.5 cm of oil and fry at a temperature between 160-170°C (320-340°F). A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.

Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.

Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

Fill and decorate to your liking. Enjoy!