If you’re searching for a delightful treat that combines warm spices with a luscious filling, this Chai Cream Filled Doughnuts Recipe will quickly become your new favorite indulgence. These doughnuts offer a perfect balance of soft, golden fried dough paired with a silky chai-infused cream that sings with cinnamon, cardamom, ginger, and cloves. From the moment you bite into one, the spiced cream filling bursts forth, creating a comforting yet exciting taste experience that’s ideal for cozy mornings, afternoon treats, or sharing at gatherings. Whether you’re a seasoned baker or trying something new, this recipe is a joyous way to bring a little magic into your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients that each play a special role. Every item enhances the doughnuts’ texture, flavor, and aroma — from the yeast that gives lightness and rise, to the chai spices that make the cream filling uniquely fragrant and warming.
- Active dry yeast (2 1/4 teaspoons): The essential leavening agent that makes your doughnuts fluffy and airy.
- Warm water (1/4 cup at 110°F): Perfect temperature to activate the yeast without killing it.
- Whole milk (3/4 cup warmed + 1 cup for chai cream): Adds richness and tenderness to the dough and cream.
- Granulated sugar (various amounts): Sweetens the dough, the chai cream, and the cinnamon sugar coating delightfully.
- Unsalted butter (2 tablespoons softened + 2 tablespoons for chai cream): Brings moistness and depth of flavor to both layers of the doughnut.
- Large eggs (2 for dough, 3 yolks for chai cream): Provide structure and richness, especially important for that creamy filling.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Adds a subtle sweetness and balances the spices beautifully.
- All-purpose flour (3 1/2 cups): The sturdy base for your doughnuts, giving them their tender crumb.
- Salt (1/2 teaspoon): Enhances all the flavors without being overpowering.
- Vegetable oil (for frying): Neutral oil that ensures a crispy, golden exterior.
- Chai tea bags (2): Infuse the cream with classic chai spices in a simple, elegant way.
- Cornstarch (2 tablespoons): Thickens the chai cream to a luscious consistency.
- Ground cinnamon, ginger, cardamom, cloves, nutmeg (various small measures): These spices create the unmistakable chai flavor.
- Cinnamon sugar (1/2 cup sugar + 1/2 teaspoon cinnamon): For the irresistible coating that adds sweetness with a warming touch.
How to Make Chai Cream Filled Doughnuts Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by dissolving the yeast in warm water and let it bloom until it’s foamy—this signals that your yeast is alive and ready to work its magic. Combine the warm milk, sugar, softened butter, eggs, and vanilla extract in a bowl, then stir in your yeast mixture. This wet mixture ensures that the dough is smooth and flavorful right from the get-go.
Step 2: Mix and Knead the Dough
Add in the flour and salt gradually, stirring until the dough begins to come together. Turn it out onto a floured surface and knead until it’s smooth and elastic—this step builds the gluten network that gives doughnuts their tender chew. When your dough is just right, place it in a greased bowl, cover it with a towel, and let it rise somewhere warm until doubled in size. This usually takes about one to one and a half hours and is crucial for achieving that light, pillowy texture.
Step 3: Make the Chai Cream Filling
While your dough is rising, it’s time to create the star of the filling! Heat the milk until steaming and steep the chai tea bags for about 10 minutes, so those cozy spices can infuse fully. Then, whisk together egg yolks, sugar, cornstarch, and the chai spices before slowly blending in the warm chai milk mixture. Cook this over medium heat, whisking constantly until it thickens to a rich custard. Finish by stirring in vanilla and butter, then let it cool completely so it’s perfect for piping later.
Step 4: Shape and Second Rise
Once your dough has doubled, gently roll it out to about a half-inch thickness. Using a 3-inch cutter, cut rounds from the dough. Lay your circles on a floured tray, cover them, and let them rise again for 30 to 45 minutes. This second rise helps develop that irresistible fluffiness and allows the dough to relax before frying.
Step 5: Fry the Doughnuts and Coat
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the doughnuts carefully in batches for just 1 to 2 minutes on each side until they turn a beautiful golden brown. Drain them on paper towels, then immediately toss them in the cinnamon sugar mixture while they’re still warm. This step creates a sweet, slightly crisp crust that perfectly complements the soft dough and creamy center.
Step 6: Fill with Chai Cream
Once the doughnuts have cooled completely, fill a piping bag fitted with a long, narrow tip with your chai cream custard. Gently pipe the filling into the center of each doughnut—you’ll feel the doughnut puff slightly as it fills, indicating a generous and perfect portion of spice-laden cream inside.
How to Serve Chai Cream Filled Doughnuts Recipe
Garnishes
To elevate your chai cream filled doughnuts, consider dusting a little extra cinnamon sugar on top or lightly dust them with powdered sugar for an elegant touch. You might also sprinkle a few toasted cardamom seeds or a pinch of ground nutmeg to highlight the chai spices. These small additions not only add visual appeal but also deepen the aromatic experience.
Side Dishes
These doughnuts are delightful on their own, but pairing them with a hot chai latte or a cup of freshly brewed coffee makes for an irresistible combination. Fresh fruit like sliced apples or pears can provide a crisp contrast, while a scoop of vanilla ice cream could turn your doughnut into a decadent dessert that’s simply unforgettable.
Creative Ways to Present
For gatherings or special occasions, serve the doughnuts on a tiered stand with little bowls of extra chai cream and cinnamon sugar for dipping. You can also add edible flowers or sprigs of fresh mint for pops of color. Turning these treats into a DIY doughnut bar is a fun way to let guests personalize their indulgence while celebrating the warm chai flavors.
Make Ahead and Storage
Storing Leftovers
Because these doughnuts are best enjoyed fresh, store any leftovers in an airtight container at room temperature for up to one day. Keep in mind the cream filling can start to soften the dough over time, but if you plan to consume them quickly, their texture and flavor will still be delightful.
Freezing
If you want to save them for longer, freeze the unfilled doughnuts individually on a baking sheet until solid, then transfer to a freezer bag. Freeze the chai cream filling separately in an airtight container. When ready to enjoy, thaw both in the refrigerator overnight and fill the doughnuts just before serving for the best texture and taste.
Reheating
To revive your doughnuts, gently warm them in a preheated oven at 300°F for about 5 to 7 minutes, making sure not to overheat and melt the filling. Avoid microwaving as it can make the doughnuts soggy. After warming, you can replace any cinnamon sugar coating for that fresh, just-made finish.
FAQs
Can I use chai concentrate instead of tea bags?
Absolutely! Using chai concentrate can deliver a stronger, more pronounced spice flavor to your cream. Just reduce the amount of milk slightly to maintain the right consistency, and adjust the sugar to taste.
Is it possible to bake these doughnuts instead of frying?
While frying gives the signature crisp golden crust, baking is a healthier alternative. Keep in mind that baked doughnuts won’t have the same crunch but will still be delicious, especially with the creamy chai filling. Bake at 375°F for about 12-15 minutes or until golden.
How long does the chai cream filling last in the refrigerator?
The chai cream filling can be stored in an airtight container for up to 3 days in the fridge. Stir it before use if it separates slightly, and always keep it chilled to maintain food safety.
Can I make this recipe dairy-free?
Yes! Use plant-based milk alternatives like almond or oat milk and replace butter with a dairy-free margarine or coconut oil. The texture may vary slightly but the chai flavors will still shine beautifully.
What’s the best way to handle the dough when it’s sticky?
If your dough feels sticky during kneading, lightly flour your hands and the work surface, but avoid adding too much flour as it can make the dough tough. A slightly sticky dough is expected and leads to softer doughnuts.
Final Thoughts
There’s nothing quite like pulling a warm, chai cream filled doughnut right out of the fryer and tasting that first bite of spiced, creamy goodness. This Chai Cream Filled Doughnuts Recipe is a wonderful way to fill your kitchen with inviting aromas and create moments of joy for yourself and your loved ones. Don’t hesitate to give it a whirl—you might just find it becomes a beloved classic in your recipe collection!
Print
Chai Cream Filled Doughnuts Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Chai Cream Filled Doughnuts are a delightful homemade treat combining fluffy, golden-fried doughnuts with a rich, spiced chai-infused cream filling. The doughnuts are coated in a cinnamon sugar blend, offering the perfect balance of sweet and warm spice flavors, perfect for dessert or a special snack.
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup whole milk (warmed)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil for frying
For the Chai Cream Filling:
- 1 cup whole milk
- 2 chai tea bags
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Sugar Coating:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Prepare Dough Mixture: In a large mixing bowl, combine the warmed whole milk, granulated sugar, softened butter, eggs, and vanilla extract. Stir in the activated yeast mixture to incorporate all wet ingredients.
- Form the Dough: Add the all-purpose flour and salt to the wet ingredients, mixing until a soft dough forms. Transfer the dough onto a floured surface and knead for 5–7 minutes until it is smooth and elastic in texture.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Make Chai Cream Filling: While the dough is rising, heat 1 cup of whole milk in a small saucepan until steaming. Remove from heat, add the chai tea bags, and steep for 10 minutes. Discard the tea bags once steeped.
- Prepare Custard Base: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and chai spices (cinnamon, ginger, cardamom, cloves, nutmeg) until smooth. Gradually pour the warm chai-infused milk into this egg mixture while whisking continuously.
- Cook Chai Custard: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly for 3–5 minutes, until it thickens into a creamy custard. Remove from heat, stir in vanilla extract and unsalted butter, then allow the custard to cool completely.
- Shape Doughnuts: Once the dough has doubled, punch it down, roll it out on a floured surface to approximately 1/2-inch thickness, and cut into rounds using a 3-inch cutter. Place the rounds on a floured tray, cover, and let them rise again for 30–45 minutes.
- Heat Oil for Frying: Heat vegetable oil in a deep fryer or a large, heavy pot to 350°F (175°C), ensuring there is enough oil to allow the doughnuts to float and cook evenly.
- Fry Doughnuts: Fry the doughnut rounds in batches for 1–2 minutes per side until they turn golden brown and cooked through. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Coat with Cinnamon Sugar: While still warm, roll the fried doughnuts in the mixture of granulated sugar and ground cinnamon, coating them evenly.
- Fill the Doughnuts: Once doughnuts are cool enough to handle but not cold, fill a piping bag fitted with a long tip with the cooled chai cream filling and pipe it into the center of each doughnut until filled.
Notes
- The chai cream filling can be made a day ahead and kept refrigerated to save time on the day of serving.
- For a more intense chai flavor, consider using a chai concentrate instead of steeped tea bags.
- Doughnuts are at their best when enjoyed the same day they are made, as they tend to lose freshness over time.
