• Warm the milk up slightly. It should be just a little warmer than body temperature or between 100°F and 120°F.
• Add starter, warm milk, egg and vanilla to a bowl. Stir well.
• Add the flour, sugar and salt. Stir until the flour is blended in. 
• Dump the dough onto a work surface and knead in the butter. 
• Continue to knead the dough until it is smooth. It will take about 8 to 12 minutes. You can use an electric mixer with the dough hook if you would like. When the dough is well-kneaded, it will be smooth and will not tear easily.
• Place the dough into an oiled bowl and coat the top of the dough ball with some more oil. Loosely cover the dough with plastic wrap and let it sit at room temperature for 3 to 6 hours until it is doubled in size. (optionally, you can let it sit in the refrigerator for 12 to 24 hours for a longer fermentation).
• Knock the air out of the dough and dump it out onto a floured work surface.
• Roll the dough out until it is about ½ inch thick. 
• Use a 4 inch round cookie cutter to cut out circles. Use a smaller cookie cutter, about 1-½ inches to cut the centers out of each circle. 
• Arrange the donuts onto a greased baking sheets, spacing them about 1 inch apart. Spray the tops of the donuts with cooking spray so they don’t dry out and cover them loosely with plastic wrap. 
• Let the donuts sit at room temperature for 30 minutes or up to 2 hours until they are slightly puffed up.
• Heat the oil in a Dutch oven or heavy pot. The oil should be 360°F to 370°F.
• When the oil is hot gently place 2 to 3 donuts into the pot. Fry on each side for 2 to 3 minutes until they are golden brown. 
• Place the donuts on a cooling rack while you fry the rest of them. 

To glaze the donuts:

• Make one or all of the glazes below. Dip the donuts into the glaze and place on a wire rack to dry.

For the maple glaze:

• Combine all the ingredients for the maple glaze and set aside to thicken. As the melted butter cools, the glaze will get thick. If you want a thicker glaze, add a bit more powdered sugar.

For the chocolate glaze:

• Combine all the ingredients for the chocolate glaze and stir until there are no lumps.
• For a thicker glaze, add more powdered sugar and for a thinner glaze, add more milk.

For the raspberry glaze:

• Puree the raspberries in a blender then strain through a strainer to remove the seeds.
• Combine the raspberry puree with the powdered sugar and lemon juice. Stir until smooth.
• For a thicker glaze, add more powdered sugar. For a thinner glaze, add a few drops of lemon juice or water.