Donut (custard cream donut) | Les sens ciel's recipe transcription

Put (A) in a bowl and mix.
Crack the eggs into another bowl, beat them, add the milk and mix.
Add honey and egg mixture to (A) and mix.
Take out the dough in one piece and knead for about 20 minutes.
Wrap unsalted butter (for the dough) with the dough and knead.

Put 1 together in a bowl.
Cover and ferment for about 1 hour.

Put (B) in a pan and heat.
Put (C) in a bowl and dissolve, add granulated sugar and mix.
Add the cake flour while sifting and mix.
Add heated (B) little by little and mix each time.
Strain the mixture, put it back into the pot, and heat over low to medium heat while stirring.
Remove from heat, add unsalted butter (for cream) and mix.

Transfer 3 to a flat container, wrap tightly, and put ice pack on top to cool.
Chill in the refrigerator when cool.

Divide 2 into 8 equal parts and roll them one by one.
Cover with plastic wrap and leave for 15 minutes.
Lightly knead the dough into balls, cover with plastic wrap and let rise for about 45 minutes.

Add oil (not listed) to a frying pan and heat to 170 degrees.
Add 5 and fry for 2 minutes, turn over and fry for 2 minutes.
Take it out and drain the oil.

Sprinkle granulated sugar (not listed) over 6.
Mix 4 until smooth and put in a piping bag.
Poke a hole in the side of 6 with chopsticks and squeeze in 4.
Finished on a plate.