Name: Custard Doughnut with Honeycomb by Paul Ainsworth
Total time: 75 min
Yield: 10
Ingredients: 150ml Lukewarm Water; 500g Strong Bread Flour; 60g Caster Sugar; 10g Fine Salt; 14g Fresh Yeast; 4 Large Eggs; 130g Unsalted Butter – Room Temp; 630g Whipping Cream; 35g Milk; 1 Vanilla Pod – Scrapings and Pod; 2g Roasted Vanilla Powder (Optional); 70g Caster Sugar; 130g Yolk; 7g of Leaf Gelatine; 165g Glucose; 325g Caster Sugar; 50g Honey; 60g Water; 15g Bicarb

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