Start the recipe by preparing your doughnut dough, for this activate the yeast in lukewarm water with some sugar.
In a large bowl add, refined flour, sugar, eggs, vanilla and the prepared yeast mixture. Start to mix the dough with a spatula.
Turn out the dough on the bench and start kneading by hand. After 4-5 minutes add butter to the dough and knead it through.
Grease the dough and a large bowl with oil, cover it and let it proof for 1.5 hrs or until doubled in size.
While the dough is proofing, in another bowl add all the egg yolks and whole eggs, followed by some half of your caster sugar and all the cornflour. Whisk it together till it is smooth and thick.
In a milk pan, heat some milk with the remaining half of your caster sugar. Heat the milk till the sugar is dissolved and the milk almost comes to a boil and take it off the heat.
Pour the milk into the egg mixture slowly and steadily in a thin stream, while whisking the egg mixture constantly. Keep mixing till all the milk is used. This process is called tempering.
Transfer the milk and egg mixture back to the saucepan and start whisking it, while keeping it on medium low heat.
Keep on whisking till the custard starts to thicken. It should take around 10 minutes. Once the custard is thick and glossy turn off the heat.
Add the butter and vanilla to the custard mixture and whisk it till it's completely incorporated and smooth.
Transfer the custard to a bowl and refrigerate it, covered with a cling wrap, with the plastic touching the surface of the custard to prevent the surface from drying out.
In a clean bowl, add chopped dark chocolate and fresh cream. Microwave it for one minute and whisk it to combine into a smooth ganache. Finish it off with some honey and set it aside.
Take the proofed doughnut dough and transfer it out on a floured work surface. Roll it out till the thickness is 1 cm. Cut out as many doughnuts as you can using a round cookie cutter.
Place the round doughnuts onto a nonstick tray and let them rest for another 30 minutes.
Heat some oil for frying on medium heat in a stainless steel milk pan. Fry the doughnuts one by one, flipping them halfway.
Once all the doughnuts are fried and cooled down, Pierce the side using a knife and fill them up with the vanilla custard, using a piping bag.
Once all the doughnuts are filled, dip them into the warm chocolate ganache and lay them chocolate side up. These taste better after being chilled in the fridge for an hour.