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
Scale
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
