Prepare the Donut Dough:

• In a large bowl, sift together flour, cocoa powder, and baking powder.
• Whisk in the salt and set aside.
• Line a large mixing bowl with plastic wrap, then spray its surface. Set aside.
• In a stand mixer with a paddle attachment, beat granulated sugar, butter, and yolks on high until fluffy (about 2 minutes).
• Mix in sour cream until smooth.
• Gradually add dry ingredients on low speed, mixing just until incorporated.
• Transfer the dough to the prepared bowl. Spray its top and cover with plastic wrap.
• Chill for 60 minutes. The dough can be stored for up to a week.

Shape & Cut:

• Prepare a baking sheet with parchment and nonstick spray.
• Flour a work surface and place dough on it. Roll to ½-inch thick.
• Using 3-inch and 1 ¼-inch ring cutters, cut donuts and holes.
• Place them on the baking sheet and refrigerate, covered, for 30 minutes.

Prepare the Glaze:

• In a medium bowl, whisk together milk, powdered sugar, salt, and honey.
• Adjust consistency over simmering water if needed.

Frying:

• Pour oil into a fryer or Dutch oven, ensuring it’s at least 2 inches deep.
• Heat to 350°F. Adjust to maintain this temperature.
• Fry 3 donuts at a time, flipping and frying until golden brown (approximately 80 seconds per side).
• Fry donut holes as indicated in the original recipe.
• Drain on a wire rack.

Glazing:

• Once slightly cooled, dip donuts in glaze.
• Return to wire rack and allow glaze to set.

Serve & Store:

• Enjoy the donuts fresh, ideally the day they’re made.
• Store any leftovers in an airtight container.