Warm 1 cup of whole milk to about 110°F (43°C) and sprinkle 2 teaspoons of active dry yeast over it. Let sit for 5 minutes until frothy.

In a large bowl, combine 4 cups of bread flour, 1/2 cup of granulated sugar, 1 teaspoon of salt, and 1 large egg, mixing well.

Gradually add the yeast mixture along with 1/2 cup of melted unsalted butter, kneading for 10-20 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and allow to rise in a warm place for about 1 hour.

For enhanced flavor, you can refrigerate the dough overnight.

Once risen, punch the dough down and transfer to a floured surface. Divide into equal pieces and shape into balls.

Place on a baking sheet lined with parchment paper and cover with a towel to rest for 30 minutes.

Heat vegetable oil to 365°F (185°C) in a deep pot or fryer.

Carefully add the dough balls in batches, frying for 2-3 minutes on each side until golden brown.

Transfer to a paper towel-lined plate to drain excess oil and roll in granulated sugar while warm.

Caramelize 1/2 cup of honey over medium heat until dark and fragrant, about 5-7 minutes.

In a bowl, whisk 2 egg yolks, 1 cup of warmed milk, and 2 tablespoons of cornstarch until smooth.

Mix in the caramelized honey and whisk over medium heat until thickened. Fold in 1 cup of cold heavy cream.

Once donuts are cool, poke a hole in each donut and fill with custard using a piping bag.

Serve warm for the best experience.