2tablespoonsSt. Germain (or other elderflower liqueur)
In a small bowl, whisk together 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt. Set aside.
In a medium mixing bowl, whisk together 1/4 cup whole milk, 1/4 cup buttermilk, 1/ cup granulated sugar, 3 tablespoons melted butter, and 1 teaspoon pure vanilla extract until just combined.
Sprinkle the dry ingredients (from the 1st step) over the wet ingredients (from the 2nd step) and use a rubber spatula to fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, or you will get dense, hard donut holes and I will cry for you! So don't be alarmed if the dough seems a little gummy and sticky — that's exactly what you want.
Prepare your cast iron skillet/deep fryer and preheat the vegetable oil you'll be using for frying. Use a candy thermometer to monitor the oil's heat; once the oil reaches 350 (F), we're good to go!
Use a 1 tablespoon-sized cookie scoop to measure out 1 tablespoon of dough. The cookie scoop should, by default, make a round shape so there's no need to roll the dough into balls (unless you are a stickler and want perfectly round donuts — but I didn't do any rolling and my balls turned out okay). Drop 3 or 4 dough balls into the pan containing the preheated oil. Fry until golden brown on the bottom, before using a spatula to flip each hole and cooking on its reverse side until golden brown.
Once the donut holes are finished frying, carefully remove each with metal tongs or a slotted spoon and place on a wire rack lined with paper towels to absorb any excess oil. Repeat until all the dough has been used up.
Once all the donut holes have been fried, quickly make the elderflower and honey glaze. In a medium bowl, combine 1 1/2 cups confectioners' sugar, 2 tablespoons St. Germain, 1 tablespoon honey, and 1 tablespoon milk by whisking together until you get a smooth, pourable glaze.
Use a fork or a skewer to dunk each warm donut hole into the glaze, really giving the donut hole a good swirl in the bowl in order for it to catch as much glaze as it possibly can. Transfer to a wire rack placed over a baking sheet to catch any excess drippings, before enjoying immediately. Preferably with a glass of champagne.