1. 1. Begin by warming the milk slightly and stirring in the active dry yeast. Allow the mixture to sit for 5-10 minutes until it becomes foamy.

2. 2. In a large bowl, combine the sourdough discard, sugar, eggs, and melted butter. Stir in the yeast mixture until well combined.

3. 3. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.

4. 4. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until it has doubled in size.

5. 5. Once the dough has risen, roll it out to about 1/2-inch thickness. Use a donut cutter to cut the dough into donut shapes.

6. 6. Arrange the cut donuts on a lined baking tray, cover lightly, and let them rise for 30-45 minutes.

7. 7. Heat oil in a deep pan or pot to 350°F. Fry the donuts in batches for 1-2 minutes per side, until they’re a beautiful golden brown. Remove them with a slotted spoon and drain on paper towels.

8. 8. In a bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and a pinch of salt until the glaze is smooth and creamy.

9. 9. Dip the warm donuts into the glaze, allowing any excess to drip off. Let the glazed donuts set before serving.