If you’ve ever dreamed of biting into a pillowy, golden doughnut that’s bursting with warm spices and luscious creamy filling, then this Chai Cream Filled Doughnuts Recipe is your new best friend. These heavenly treats perfectly marry the cozy depth of chai spices with the rich, dreamy texture of pastry cream tucked inside a light, fluffy doughnut. Whether for breakfast, a special snack, or a dessert that wows, this recipe brings together simple ingredients into something truly magical that feels like a hug in every bite.
Ingredients You’ll Need
The magic of this Chai Cream Filled Doughnuts Recipe starts with straightforward, pantry-friendly ingredients that each have a starring role—flour for that perfect dough texture, warm milk for tender softness, and an aromatic chai spice blend that transforms ordinary pastry cream into something extraordinary. Here’s everything you’ll gather to create these irresistible delights.
- All-purpose flour (3 1/2 cups): The backbone for a soft yet sturdy dough that fries up beautifully.
- Granulated sugar (3/4 cup total): Adds sweetness to both dough and cream, balancing spice with a gentle touch.
- Active dry yeast (2 1/4 teaspoons): Essential for that light, airy rise in the doughnuts.
- Salt (1/2 teaspoon): Enhances all flavors, preventing any dullness in the dough.
- Whole milk (about 3 cups total, warmed for dough and chai cream): Adds richness and creates tender results.
- Large eggs (2 for dough, 5 yolks for cream): Eggs give structure and silkiness depending on their role.
- Unsalted butter (1/4 cup softened for dough, 2 tablespoons for cream): Brings creaminess and richness throughout.
- Vegetable oil (for frying): Provides the perfect crispy exterior without overpowering flavors.
- Black tea (3 bags or 1 tablespoon loose): Lends classic chai earthiness to the pastry cream.
- Cinnamon stick, cloves, cardamom pods, ground ginger, ground nutmeg: A fragrant chai spice medley that elevates the filling to pure comfort.
- Cornstarch (1/4 cup): Thickens the chai pastry cream to luscious perfection.
- Vanilla extract (1/2 teaspoon): Adds a gentle warmth and rounds out the chai spices beautifully.
- Cinnamon sugar (1/2 cup sugar mixed with 1 teaspoon cinnamon): The final coating that offers sparkle and a hint of spice with each bite.
How to Make Chai Cream Filled Doughnuts Recipe
Step 1: Prepare the Dough
Start by mixing your dry ingredients—flour, sugar, yeast, and salt—in a large bowl. Meanwhile, whisk the warm milk, eggs, and softened butter together until well combined. Slowly add this wet mix to your dry ingredients, stirring until a sticky dough forms. Knead this dough for about 8 to 10 minutes until it feels smooth and elastic; this step is crucial for that perfect fluffy texture. Then, place your dough in a greased bowl, cover it, and let it rise until doubled in size, which usually takes about 1 to 1.5 hours. The slow rise is what gives these doughnuts their airy, delicate crumb.
Step 2: Make the Chai Pastry Cream
While your dough is rising, infuse your milk with the beloved chai spices. Heat the milk with tea bags, cinnamon, cloves, cardamom, ginger, and nutmeg until steaming. Take it off the heat, cover it, and let those spices steep in all their fragrant glory for 10 minutes. Strain out the solids, then warm the milk again gently. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until perfectly smooth. Slowly pour the warm chai milk into this mixture while whisking continuously to temper the eggs. Return everything to the saucepan and cook over medium heat, stirring until it thickens into a silky custard. Remove from heat, whisk in butter and vanilla extract, then cool thoroughly before refrigerating to set. This chai pastry cream is the pièce de résistance that transforms your doughnuts into something extraordinary.
Step 3: Shape and Fry the Doughnuts
After the dough has risen, roll it out to about 1/2-inch thickness on a floured surface. Use a round cutter to cut out your doughnuts and arrange them on a floured tray. Cover and let them rise again for 30 to 45 minutes—this second rise ensures ultra-light doughnuts. Heat vegetable oil in a deep pot to 350°F, then fry your doughnuts in small batches for 1 to 2 minutes on each side until gloriously golden brown. Drain on paper towels to remove excess oil. While they’re still warm, toss them gently in the cinnamon sugar mix for that sweet, spicy coating.
Step 4: Fill the Doughnuts
Once cooled, use a small knife or skewer to poke a hole in the side of each doughnut. Using a piping bag fitted with a round tip, fill each doughnut generously with the chilled chai pastry cream. The warm doughnut combined with the cool, spicy cream filling is absolutely irresistible.
How to Serve Chai Cream Filled Doughnuts Recipe
Garnishes
These doughnuts really shine on their own, but a sprinkle of finely chopped toasted cardamom pods or a light dusting of powdered sugar can add an elegant finish. If you want an extra touch of indulgence, drizzle a little honey or a vanilla glaze over the top to elevate the flavors and presentation even further.
Side Dishes
Pair your chai cream filled doughnuts with a steaming cup of chai latte or a robust black coffee to complement the rich spice notes. Fresh fruit like sliced apples or pears can add a refreshing bite to balance the richness. For brunch, a light salad with citrus dressing can contrast beautifully with the doughnuts’ buttery sweetness.
Creative Ways to Present
For a fun twist, arrange the doughnuts stacked on a wooden board with small bowls of extra chai cream for dipping, making it a delightfully interactive treat. You can also serve them alongside mini spice-infused whipped creams or garnished with edible flowers for an eye-catching centerpiece at any gathering. Elevate their charm by presenting each doughnut nestled in a cupcake liner dusted with cinnamon sugar.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your chai cream filled doughnuts in an airtight container in the refrigerator. The pastry cream inside means they are best enjoyed within 2 days for optimal freshness and flavor. Storing them properly helps maintain their soft texture without letting the doughnuts become soggy.
Freezing
You can freeze the doughnuts before filling if you want to save time later. Freeze them on a baking sheet first, then transfer to a resealable bag or container. When ready to enjoy, thaw at room temperature and pipe in the chilled chai cream fresh to preserve the best texture and taste.
Reheating
To reheat, gently warm doughnuts in a 300°F oven for about 5 minutes to revive crispness without melting the filling. Avoid microwaving as it can make the dough chewy and the filling too hot. A gentle warming will bring back that fresh-from-the-fryer feeling that makes these doughnuts so special.
FAQs
Can I make the chai pastry cream vegan?
Absolutely! Substitute the whole milk with almond or oat milk and use a vegan butter alternative. For the egg yolks, a cornstarch and plant-based milk slurry can help thicken the cream. The spices keep their wonderful chai flavor regardless.
What if I don’t have all the chai spices?
No worries! Use what you have—cinnamon, cardamom, and ginger are the key players. Even a chai spice blend from the store will work well. The flavor might be slightly different, but still delicious.
Can I bake instead of frying these doughnuts?
Yes, though frying gives the signature crisp exterior. To bake, place doughnuts on a greased baking sheet, brush with melted butter, and bake at 375°F for about 12-15 minutes until golden. Coat with cinnamon sugar while warm as usual.
How long does the dough take to rise?
The first rise usually takes about 1 to 1.5 hours until the dough doubles in size. The second, after cutting, is shorter—usually 30 to 45 minutes—to achieve a fluffy texture before frying.
Can I skip filling the doughnuts?
You can, and they’ll still be delicious cinnamon sugar doughnuts with spicy chai notes in the coating. But the filling truly makes them unique and unforgettable, so it’s worth the extra step!
Final Thoughts
I can’t recommend this Chai Cream Filled Doughnuts Recipe enough—it’s one of those feel-good indulgences that turns any ordinary day into a celebration. The cozy chai spices combined with luscious pastry cream tucked inside crisp, airy doughnuts create a symphony of flavor that’s both comforting and sophisticated. Gather your ingredients, roll up your sleeves, and treat yourself to homemade doughnuts that taste like a warm hug. You’ll be so glad you did.
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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 soft, fluffy fried dough infused with a warm chai-spiced pastry cream. Perfect for dessert or a special breakfast treat, these homemade doughnuts combine the comforting flavors of black tea and aromatic spices with a creamy filling that will satisfy your sweet tooth.
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed to 110°F
- 2 large eggs
- 1/4 cup unsalted butter, softened
- Vegetable oil for frying
For the Chai Pastry Cream
- 2 cups whole milk
- 3 black tea bags or 1 tablespoon loose black tea
- 1 cinnamon stick
- 3 whole cloves
- 3 green cardamom pods, crushed
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a large bowl, mix together the flour, sugar, yeast, and salt. In another bowl, whisk the warm milk, eggs, and softened butter until well combined. Add the wet ingredients to the dry ingredients and stir until a sticky dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover with a cloth, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- Make the Chai Pastry Cream: In a saucepan, combine the whole milk with the tea bags (or loose tea), cinnamon stick, cloves, crushed cardamom pods, ground ginger, and nutmeg. Heat the mixture over medium heat until it begins to steam. Remove from heat, cover, and allow the spices to steep for 10 minutes. Strain out the spices and gently reheat the chai-infused milk. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm chai milk into the egg mixture, whisking constantly to prevent curdling. Return this mixture to the saucepan and cook over medium heat, stirring continuously until the pastry cream thickens. Remove from heat, then stir in the butter and vanilla extract. Allow the pastry cream to cool completely, then refrigerate until chilled.
- Shape and Rise the Doughnuts: Once the dough has risen, roll it out on a lightly floured surface to about 1/2-inch thickness. Cut out rounds using a doughnut cutter or a glass. Place the doughnuts on a floured tray, cover them with a cloth, and let them rise again for 30 to 45 minutes until slightly puffed.
- Fry the Doughnuts: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the doughnuts in batches, about 1 to 2 minutes per side, until they turn golden brown. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
- Coat and Fill: While the doughnuts are still warm, toss them in a mixture of granulated sugar and ground cinnamon to coat evenly. Once cooled, poke a small hole in the side of each doughnut and pipe in the chilled chai pastry cream using a pastry bag or a squeeze bottle until filled.
Notes
- The chai pastry cream can be made a day in advance to save time during assembly.
- For a stronger chai flavor, steep the tea and spices longer or add a dash of chai concentrate to the pastry cream.
- Ensure the oil temperature stays consistent to avoid greasy or undercooked doughnuts.
- Use fresh yeast and warm milk to help the dough rise properly.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion, American
