• Proof the yeast in the water and honey as given under "for proofing yeast" for 10 minutes or till it becomes frothy.
  
• In a bowl, take the rest of the ingredients. Add the proofed yeast also to this, and mix till you do not find any dry flour in the bowl. The mixture will look shaggy.
• Cover this and let sit at room temperature for an hour or till it doubles in size. This time may vary depending on the warmth of the room.
  
• Transfer it to the refrigerator and let it proof in there for 8 hours or overnight.
  
• The next morning, tip the dough on to a floured surface and knead it over itself a few times.
  
• Roll out the dough to about half an inch thickness. Cut it out into donut shape using donut cutter. I used a 3-inch container and a small medicine cup for the center.
  
• Place these donuts and donut holes on individual pieces of parchment paper on a tray and let rise for an hour or till it doubles in size.
  
• Meanwhile, prepare the cinnamon sugar and melt the chocolate for dipping the donuts.

For frying

• If you are frying, heat up oil in a frying pan on low medium flame. Carefully drop the donuts into the oil and fry on both sides till they are golden in color.
  
• Drain and keep aside. Coat them with cinnamon sugar or dip them in melted chocolate when they are still warm. I prefer to sprinkle chocolate sprinkles after dipping in chocolate. You can pipe some lines or do any decoration that you want to.
  
• Serve when still warm

For baking

• Once they puff up, milk wash and bake in a preheated oven at 180°C for 10-12 minutes till the top becomes golden brown in color.
  
• Brush them liberally with melted butter as soon as they are out of the oven.
  
• Cool on a cooling rack for a few minutes and then coat with cinnamon sugar or dip in chocolate when they are warm.