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
Scale
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.
