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
Scale
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
