In a small saucepan, combine sugar and butter on a low heat until everything is combined.

In a large mixing bowl combine the eggs, sourdough discard, milk, and vanilla.

Pour the melted butter and sugar into the bowl and combine.

Add the flour, baking powder, and salt and mix until just combined. Optional – put into the fridge for 10-15 minutes to firm up.

Sprinkle flour onto a flat surface and roll the dough flat – you’re looking for about ½” thick.

Cut out the donuts using a cup, bottle cap, or freehand using a knife.

Add the coconut oil to a cast iron skillet and heat until the donuts sizzle when added.

Add the donuts into the oil and fry for about 2-3 minutes on each side.

After frying, add the donuts to a wire rack or flat with a paper towel. Allow them to cool for 5-10 minutes before adding your topping.

Combine milk, vanilla, powdered sugar, and butter over low heat. Once everything is melted together (don’t let it boil), use your hands or a spoon to cover the donut in glaze.

Melt together dark chocolate chips, butter, and heavy cream in a saucepan.

Once melted use your hands to dip the donuts into the melted chocolate. You can also use a spoon to cover the donut in glaze.

In a small bowl, combine the cinnamon and sugar in a small sauce pan.

Use a wooden spoon to lightly coat the donuts in melted butter.

Use your hands to sprinkle the cinnamon and sugar mixture over the donuts.