Dissolve the yeast in the warm milk and honey. Wait a few min. for it to activate and bubble. Beat the eggs with the orange juice in a bowl.
Sift the flour, make a well and add the salt, eggs, butter and gradually knead, while also adding yeast until you get a smooth, soft dough that doesn't stick to your hands.
Leave it covered for an hour to rise and double in volume. Make the cream by putting a pot on the stove, pour 3 1/3 cups (800 ml) of the milk in it, the sugar, vanilla and butter.
In a bowl, beat the eggs, gradually add the remaining milk and the flour. Beat with a spatula until the flour is completely absorbed, so that there's no lumps.
Pour the mixture in a thin trickle into the boiling milk and stir energetically until thickened and you get a smooth, fluffy cream without any lumps.
Knead the dough once again after it rises and divide it into 3 equal parts. Roll out each one into a thin 1/4″ (0.5 cm) round sheet and cut out small circles with a cake ring or cups.
Pour flour over them lightly and cover with plastic wrap. Set aside the leftover dough from the sheet and use it at the end, making it into a dough ball and rolling it out into a sheet again with your hands.
Leave the dough circles to rise for 30 min. again and fry each circle in a butter bath on medium temperature, flipping them over to cook both sides.
Take them out onto paper towels and let them cool. Fill a pastry bag with a long nozzle with the cream and fill each donut with it.
If you don't have a pastry bag, simply make a light incision in each donut and fill them with a small spoon. Finally, sprinkle them with powdered sugar.