If you love the warm, spicy notes of chai and the indulgence of creamy desserts, then you are absolutely going to adore this Chai Cream Filled Doughnuts Recipe. These doughnuts are golden, fluffy, and filled with a luscious chai-spiced cream that’s both comforting and delightfully unique. It’s like the perfect hug in pastry form, combining the nostalgic joy of fried doughnuts with the aromatic spices of chai tea, delivering a treat that’s hard to resist and impossible to forget.
Ingredients You’ll Need
Gathering the ingredients for this recipe is wonderfully straightforward, featuring simple staples and a few flavorful spices that truly elevate the dish. Each ingredient plays a key role—whether it’s the yeast that gives the dough its airy texture, the chai spices infusing that signature warmth, or the sugar that adds sweetness and crunch.
- Active dry yeast: Helps the dough rise and become fluffy, essential for the perfect doughnut texture.
- Warm milk (about 110°F): Activates the yeast gently without killing it, plus adds richness to the dough.
- Granulated sugar: Sweetens both the dough and the chai cream filling for a balanced, tasty bite.
- All-purpose flour: The base of the dough, providing structure and soft chewiness.
- Salt: Enhances all the other flavors, making sure everything tastes vibrant.
- Large eggs: Bind the dough together and add protein for a tender crumb.
- Unsalted butter (softened): Adds moisture and richness that makes the doughnuts melt in your mouth.
- Vegetable oil for frying: Neutral oil that crisps the doughnuts perfectly golden.
- Whole milk: Part of the chai cream filling base, lending creaminess and depth.
- Heavy cream: Adds indulgent richness to the chai cream and helps it set smoothly.
- Cornstarch: Thickens the chai cream to a silky custard texture that’s perfect for filling.
- Chai tea bags: Infuse every bite of the cream with warming spices like cinnamon, cardamom, and cloves.
- Ground cinnamon: Intensifies the chai flavor and is also used in the cinnamon sugar coating.
- Ground cardamom: Offers a floral, citrusy note that’s key to authentic chai flavor.
- Ground cloves: Adds a subtle spicy earthiness to the creme filling.
- Vanilla extract: Smooths all the chai spices together and sweetens the cream naturally.
- Granulated sugar mixed with cinnamon: Creates a deliciously crunchy, fragrant coating for the doughnuts.
How to Make Chai Cream Filled Doughnuts Recipe
Step 1: Activate the Yeast
Start by combining warm milk with active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until it’s foamy—this means the yeast is alive and ready to make your dough rise beautifully.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, and salt. Then, add eggs, softened butter, and the yeast mixture. Mix everything until it forms a soft dough, then knead for 5 to 7 minutes until the dough feels smooth and elastic. This kneading is key to developing the perfect texture.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover it, and set it somewhere warm to rise for about 1 to 1.5 hours, or until it’s doubled in size. This rise makes your doughnuts airy and light.
Step 4: Make the Chai Cream Filling
While the dough is rising, gently heat milk and cream in a saucepan until steaming. Add the chai tea bags along with cinnamon, cardamom, and cloves, and let everything steep together for 10 minutes. Remove the tea bags, then whisk in sugar and cornstarch slowly, letting the mixture thicken over medium heat. Once thickened, remove from heat, stir in butter and vanilla extract, and allow the chai cream to cool completely before filling the doughnuts.
Step 5: Shape and Second Rise
Once risen, roll out the dough on a floured surface to about half an inch thickness. Cut doughnut shapes with a 3-inch cutter, place them on a parchment-lined tray, cover, and let rise again for 30 to 45 minutes. This second rise ensures your doughnuts puff up perfectly in the fryer.
Step 6: Fry the Doughnuts
Heat vegetable oil in a deep fryer or sturdy pot to 350°F. Fry doughnuts two or three at a time for 1 to 2 minutes on each side until they turn a gorgeous golden brown. Drain them on paper towels to remove excess oil.
Step 7: Coat and Fill
While still warm, roll each doughnut in the cinnamon sugar mixture for a sweet and spicy crust. Once cooled, use a piping bag to gently fill each doughnut with your chai cream, giving you that lovely creamy center that makes this recipe truly special.
How to Serve Chai Cream Filled Doughnuts Recipe
Garnishes
Add even more charm by sprinkling a little extra cinnamon sugar or a dusting of powdered sugar on top. You can also try a light drizzle of honey or a dusting of crushed pistachios for a pretty, festive look that enhances the chai’s warm spices.
Side Dishes
Pair these doughnuts with a hot cup of chai tea or coffee to complement the spices in the cream. Fresh fruit like sliced apples or pears also makes for a refreshing contrast to the rich doughnuts.
Creative Ways to Present
For a party, arrange the doughnuts on a tiered stand or in a pretty basket lined with a colorful napkin. You could even serve them alongside little bowls of leftover chai cream for an interactive treat where guests can fill their own doughnuts as they enjoy them.
Make Ahead and Storage
Storing Leftovers
If you have any doughnuts left over (which might be hard!), store them in an airtight container in the refrigerator to keep the chai cream fresh. They’re best enjoyed within 1 to 2 days for optimal taste and texture.
Freezing
You can freeze these doughnuts before filling them by wrapping each one tightly in plastic wrap and placing them in a freezer bag. When ready, thaw completely and then fill with the chai cream for fresh-tasting doughnuts anytime you want.
Reheating
To enjoy leftover filled doughnuts, gently warm them in the microwave for 10 to 15 seconds. Avoid overheating, or the cream might melt and get messy. A quick warm-up brings back the doughy softness and awakens the chai spices delightfully.
FAQs
Can I use chai concentrate instead of chai tea bags?
Absolutely! Using chai concentrate can intensify the chai flavor in the cream filling and save some time on steeping. Just be sure to adjust the amount so the cream doesn’t become too liquidy.
What if I don’t have a deep fryer? Can I fry them in a pan?
You can definitely use a heavy-bottomed pot or a large pan for frying. Just make sure you use enough oil to submerge the doughnuts partially and maintain a steady temperature of about 350°F for even cooking.
Is there a way to make these doughnuts gluten-free?
Switching to gluten-free flour can be tricky because the gluten contributes to the dough’s elasticity, but you can try a gluten-free baking mix that includes xanthan gum. Results might vary, so a bit of experimentation is encouraged!
Can I prepare the chai cream filling ahead of time?
Yes, the chai cream can be made a day in advance and stored in the refrigerator. Just give it a good stir before piping into your doughnuts to restore its smooth consistency.
How can I get a stronger chai flavor in the cream?
For a bolder chai taste, steep an extra chai tea bag during the cream preparation or use more of the warming spices like cinnamon and cardamom, but be careful not to overpower the balance—taste as you go!
Final Thoughts
This Chai Cream Filled Doughnuts Recipe is a wonderful way to bring a little magic to your kitchen, blending beloved doughnut comfort food with the festive and cozy flavors of chai. Whether you’re sharing these with friends or indulging in a quiet moment, each bite celebrates flavor and warmth. Do give this recipe a try—it’s guaranteed to become a new favorite in your dessert repertoire!
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Chai Cream Filled Doughnuts Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 doughnuts 1x
- Diet: Vegetarian
Description
Indulge in these delightful Chai Cream Filled Doughnuts, featuring a tender fried dough exterior and a luscious spiced chai cream filling. Infused with warm cinnamon, cardamom, and cloves, these doughnuts offer a perfect balance of aromatic spices and creamy sweetness, making them an ideal dessert or holiday treat.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter (softened)
- vegetable oil for frying
Chai Cream Filling
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 2 chai tea bags
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
Coating
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast and let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, mix together the flour, sugar, and salt. Add eggs, softened butter, and the yeast mixture, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and allow the dough to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make Chai Cream Filling: While the dough rises, heat milk and cream in a small saucepan over medium heat until steaming. Add chai tea bags, ground cinnamon, cardamom, and cloves, then steep for 10 minutes. Remove the tea bags. In a separate bowl, whisk together sugar and cornstarch. Slowly add this mixture to the warm milk blend, whisking constantly until the mixture thickens. Remove from heat, stir in butter and vanilla extract, and let cool completely.
- Shape Doughnuts: Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness. Use a 3-inch cutter to create circles. Place them on a parchment-lined tray, cover, and allow them to rise again for 30–45 minutes.
- Fry Doughnuts: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry 2–3 doughnuts at a time for 1–2 minutes per side, until they turn golden brown. Drain on paper towels.
- Coat Doughnuts: While still warm, roll the fried doughnuts in a mixture of granulated sugar and ground cinnamon to coat evenly.
- Fill with Chai Cream: Once cooled, use a piping bag to fill each doughnut with the prepared chai cream filling, injecting it into the center for a creamy surprise inside.
Notes
- For a stronger chai flavor, steep an additional tea bag or substitute with chai concentrate instead of milk.
- Doughnuts are best enjoyed the day they are made to maintain optimal freshness and texture.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
