Once the yeast has bubbled, whisk again and pour into the flour mixture and stir to combine. You should have a sticky ball to work with. If the dough doesn’t come together into a ball that you can pick up in your hands, stir in more flour (you should have a little over a 1/4 cup left). Spray thin donut tray with oil + dust with leftover flour. We added the dough into a piping bag to pipe it into the tray only 1/2-3/4 full as the donut will rise.  *** If air frying, omit #4 and dust a board or clean countertop. Roll the dough into a 1/2 inch thick circle. You can hand form the donuts + donut holes and move on to step #5.  Place the donuts and donut holes on a baking sheet (or donut pan). Preheat your oven to 200°F. Then, turn the oven off. Place the sheet pan of donuts in the warm oven so they can proof (rise). Leave them alone for 30 minutes or until they have doubled in height. We found this recipe rises quickly! Preheat the air fryer at 350°F for 3 minutes with the timer set for 20 minutes. Brush or spray the fryer basket or plate with a light coating of oil. Place a single layer of donuts and holes in the fryer and cook for 4 minutes or until just golden brown. If baking, bake at 350°F for 7-8 minutes.  Remove to a cooling rack and drizzle with honey. Continue these steps until all the donuts are cooked. Enjoy!