Beat the egg with a fork. Pour the egg, sugar, vanilla bean, milk and salt into a bowl. Stir the ingredients, then add the crumbled yeast and a half of the flour into the mix until well blended. Add the melted butter a little at a time, then start to knead the resulting dough.

Once all the butter has been absorbed into the dough, start adding the remaining flour a little at a time. Keep on kneading until the dough turns into an elastic, smooth and slightly sticky mixture.

Move the dough onto a pastry board dusted with flour and work on it until all the stickiness is gone. Grease a large bowl with oil, put the dough into it and then cover it with a damp cloth. Let it rise in a warm place for more than an hour (note: its volume should double, so it might take some more time).

After the leavening period, dust the pastry board again with flour and start delicately kneading the dough in order to deflate it. With a rolling pin, stretch the dough until it becomes a thin sheet of about 1cm. Use a round dough cutter (diameter: 8cm) to cut the doughnuts.

Use a smaller round dough cutter (diameter: 3cm) to obtain a central hole into each doughnut. Position the doughnuts onto a baking tray covered with wax paper, being careful to keep them far enough away from each other so they can expand, cover them with a cloth and let them rise once again for more than an hour, in a warm place. Preheat the oven (180°C); cook the doughnuts for about 15/20 minutes so that they will turn a warm golden color. Brush doughnuts with melted butter and sprinkle them with granulated sugar.

Fill them with the coconut creamed honey. Eat while they are still warm.