n a large mixing bowl, add Platinum yeast and 1 1/2 cups of flour. Mix together. Stir in warm milk, honey and egg. Add remaining 1 cup of flour and salt. Stir together until well combined, beat with a wooden spoon about 2 minutes.

(You can also use an electric mixer with a dough hook to do the mixing.)

Cover bowl with a flour sack towel and set aside in a warm place for about an hour.

Punch dough down and pour onto a lightly floured surface. Knead several times to make sure there are no air bubbles. Roll out to about 1/2 inch thickness on a floured surface.

Cut into circles with a 2-inch biscuit or cookie cutter.

Place on a floured surface, cover with flour sack towel and set aside about 30 minutes or until doubled in size.

Meanwhile, prepare the glaze.

Add chocolate chips, half and half, and espresso powder to a microwave safe bowl. Microwave for 30 seconds and stir. Continue at 15 second intervals, stirring in between until chocolate is melted and smooth. Add powdered sugar a little at a time until you get a consistency you are happy with, stirring until glaze is smooth. Set aside.

Heat about 2 to 3 inches of oil in a heavy pan or cast iron skillet to 375°. Fry donuts 3 or 4 at a time for about 1 to 2 minutes per side or until lightly browned. Remove to a paper towel lined baking sheet to drain.

Allow donuts to cool about 5 minutes and spread glaze over each one. Serve immediately and under the slim chance there are any left, you can store them in an airtight container. Best if eaten in 24 hours.