In the bowl of an electric mixer, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for 5 minutes, until all the ingredients are combined and the dough forms a ball that is slightly sticky.

Place the dough in a lightly greased bowl, cover with plastic wrap and allow to sit on the counter in a warm spot for 4 to 6 hours. It should be almost doubled in size.

Place the bowl in the fridge, and allow to ferment overnight, or up to 48 hours.

Heat a large skillet with about 2" of canola oil in it until hot (about 325 degrees)

Lightly flour the counter.

Roll the dough out into a large rectangle about ¼" thick.

Cut the dough into squares about 3”.

Working with 4-6 squares at a time (don’t crowd your skillet!) drop the dough into the hot oil, flipping them often until they are golden brown and puffed. This will literally take a few seconds, so don’t walk away!

Transfer to a cooling rack set over a baking sheet for a few seconds and then dust with powdered sugar.

Repeat with remaining dough.

Enjoy while they are still warm!!!