Melt the butter and let it cool down. Warm milk lukewarm. Put the flour in a bowl. Put the salt on one side and the dry yeast on the other side in the bowl and mix separately with the flour. Put the melted butter, milk, eggs and honey in a second bowl and whisk together. Fold the liquid ingredients into the dry ingredients until a soft batter is formed. Cover the bowl with the batter with cling film and a tea towel. Let stand at room temperature for approx. 3 hours. Then place in the refrigerator for about 12 hours. This step must not be shortened for the development of the dough. The dough can be stored in the refrigerator for 2-3 days.
Take out the dough and roll it out about 1.5 cm thick on a floured work surface. Turn over once and lightly flour the work surface again so that the rather soft dough does not stick to the work surface when you cut it out. Cut out pieces of dough approx. 8 cm in size with suitable cookie cutters. Use the back of a piping nozzle to cut a hole in the middle of the dough.
Place the donuts on a baking sheet lined with baking paper and let rise for 30 minutes at room temperature.
Preheat the oven to 190 ° C top and bottom heat. Brush the donuts with a little melted butter and bake on the middle rack for about 14-15 minutes. Keep an eye on the donuts as they bake so they don`t get too dark.
For the cinnamon-sugar topping, place whole cane sugar and cinnamon in a deep plate and roll the donuts while they are still warm.
For the chocolate icing, mix the melted coconut oil with the cocoa powder and maple syrup. Dip the donuts in the glaze and sprinkle with chopped nuts, berries or colored sugar decorations as desired.
The healthy chocolate icing does not set completely. Alternatively, a chocolate glaze mixed with 2 tablespoons of powdered sugar, 1 tablespoon of cocoa powder and 1 - 2 teaspoons of milk is also suitable.
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