Warm 80 grams of whole milk to about 38°C. Combine with active dry yeast and 1 tablespoon of granulated sugar; let sit for 5-10 minutes until frothy.

In a mixing bowl, blend together unsalted butter, bread flour, salt, and egg. Incorporate the foamy yeast mixture and mix until a shaggy dough forms.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.

Consider refrigerating the risen dough overnight to enhance flavor and texture.

Gently punch down the risen dough, divide into 10 equal pieces, and roll each into a ball.

Place on a parchment-lined baking sheet, cover with a towel, and let rise for 30 minutes.

Heat vegetable oil to 365°F. Carefully fry the dough balls in batches for 2-3 minutes on each side until golden brown.

Remove from oil and drain on paper towels; toss in granulated sugar while warm.

Cook honey until amber, about 5 minutes. Mix in warmed milk.

Whisk yolks, sugar, and cornstarch; gradually temper with honey milk and return to heat, stirring until thickened.

Strain the mixture for a silky texture and cool to room temperature.

Whip heavy cream until soft peaks form, then fold into the cooled custard.

Poke a hole into each cooled donut, fill with burnt honey custard using a piping bag.