In the bowl of a mixer, combine 1 ½ cups flour (187g), sugar, salt and yeast. Stir to combine well.

In a small saucepan, combine the milk, water and butter. Heat until the mixture reaches 120°F – 130°F (48°C – 54°C). Turn the mixer on a slow speed, and gradually add the heated liquid, beating for 2 minutes. Turn the mixer off and scrape down the sides of the bowl. Add the egg and ½ cup of the flour. Turn the mixer on again to combine the added ingredients, about 1 minute. Add more flour ½ cup (62g) at a time until you have a stiff batter. Remove the bowl from the mixer, scrape down the sides and stir once or twice. Cover with a clean towel and allow to rise in a warm place until doubled in bulk, about 1 hour.

Remove the dough from the bowl and place on a floured surface. Roll out the dough to 1” thickness (2.5cm.) Cut with a 3″ (7.5cm) doughnut cutter, and place on waxed paper until all of the doughnuts have been cut. Cover with a clean towel and allow to rest for 10 minutes.

Meanwhile, heat the vegetable oil to 375°F (190°C) on a deep-frying thermometer. Line a 9″x13″ (33cm x 23cm) baking pan with paper towels for draining.

Fry the doughnuts in the heated vegetable oil until golden brown, about 20 seconds on each side. Remove the doughnuts to the pan lined with paper towels

When ready to serve, pour the honey mixture over the doughnuts. Serve warm.