If you have a love for warm spices and indulgent sweets, then this Chai Cream Filled Doughnuts Recipe is about to become your new obsession. These doughnuts bring together the fluffy, golden-fried delight of classic doughnuts with a creamy, spiced chai filling that’s both exotic and comforting. Imagine biting into a soft doughnut to find a luscious chai-infused cream that balances cinnamon, cardamom, ginger, and clove—the perfect twist on an old favorite that makes every bite feel like a hug in dessert form. Whether you’re treating yourself on a lazy weekend or impressing friends, these doughnuts are irresistibly delicious and surprisingly approachable to make at home.
Ingredients You’ll Need
Each ingredient in this Chai Cream Filled Doughnuts Recipe has an important role, creating the perfect harmony of flavors and textures. From yeast that gives life to the doughnuts, to the aromatic spices that bring chai’s magic into the creamy filling, these basics are essential to achieving those dreamy doughnuts you’ll want to savor again and again.
- Active dry yeast (2 ¼ teaspoons): The key to fluffy, airy doughnuts with just the right amount of rise.
- Warm milk (¼ cup): Activates the yeast gently without killing it—temperature matters!
- Granulated sugar (½ cup + 1 teaspoon): Adds sweetness and feeds the yeast for a perfect rise.
- Salt (½ teaspoon): Balances the flavors and enhances the sweetness.
- Large eggs (2): Provide structure and richness for the dough.
- Unsalted butter (¼ cup, melted): Brings tenderness and flavor to the dough.
- All-purpose flour (3 ½ cups, plus extra): The backbone of your dough, providing the perfect texture.
- Vegetable oil: For frying to a golden, crisp exterior without overwhelming flavors.
- Heavy cream (2 cups): Creates the rich and silky chai cream filling.
- Cornstarch (2 tablespoons): Thickens the cream filling for a luscious texture.
- Chai spice blend (2 teaspoons plus a sprinkle): The heart and soul of this recipe, combining cinnamon, cardamom, ginger, nutmeg, cloves, and black pepper for a warm, spicy kick.
- Vanilla extract (2 teaspoons + 1 teaspoon): Adds depth to both the cream filling and the glaze.
- Ground cinnamon, cardamom, ginger, nutmeg, cloves, black pepper: These spices combine to create an authentic chai flavor experience.
- Powdered sugar (2 cups): Forms the sweet glaze that dresses the doughnuts with a delicate finish.
- Milk (¼ cup): Thins the glaze so it perfectly coats the doughnuts.
How to Make Chai Cream Filled Doughnuts Recipe
Step 1: Activate the Yeast
Start this recipe by gently waking up the yeast in warm milk mixed with a teaspoon of sugar. Give it around 5 to 10 minutes and you’ll see a foamy top, which means your yeast is happy and ready to make the dough rise beautifully.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the remaining sugar, salt, eggs, and melted butter. This mix will become the rich, flavorful base of your doughnut batter.
Step 3: Add Yeast Mixture
Pour the foamy yeast mixture into the wet ingredients and stir everything until just combined. This step ensures the flavors meld before flour goes in.
Step 4: Add Flour Gradually
Incorporate the all-purpose flour one cup at a time, mixing as you go until a soft dough forms—a tactile cue that the dough is coming together smoothly.
Step 5: Knead the Dough
Turn your dough out on a floured surface and knead it for about 5 to 7 minutes. This part is essential for activating the gluten and resulting in a perfectly elastic, chewy doughnut.
Step 6: First Proof
Place your dough in a greased bowl, cover it tightly, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size. This slow fermentation gives the doughnut lightness and flavor.
Step 7: Punch Down the Dough
Once risen, gently punch the dough to knock out trapped air, setting the stage for the final shaping.
Step 8: Roll and Cut Doughnuts
Roll your dough out to about half an inch thickness. Cut your doughnuts with a cutter or two round objects, creating perfect rings ready for frying.
Step 9: Second Proof
Lay the doughnuts on parchment-lined sheets, cover, and let them puff up again for 30 to 45 minutes. This final rise ensures your doughnuts will be delightfully fluffy.
Step 10: Heat the Oil
Heat vegetable oil in a heavy pot to 350°F. Maintaining this temperature is crucial for golden, crispy doughnuts without oil absorption.
Step 11: Fry the Doughnuts
Fry a few doughnuts at a time, flipping after 1-2 minutes until both sides are perfectly golden brown and irresistibly inviting.
Step 12: Drain Doughnuts
Let the doughnuts rest on a wire rack to drain excess oil. You want them to be crispy but not greasy—achieved by proper draining.
Step 13: Prepare the Chai Cream Filling
In a saucepan, whisk together heavy cream, sugar, cornstarch, and your aromatic chai spice blend. Stir over medium heat until it thickens to a silky, luscious custard, then remove from heat and add vanilla.
Step 14: Chill the Filling
Pour the cream into a bowl, cover it tightly with plastic wrap pressed directly on the surface to avoid a skin, and chill for at least 2 hours. Patience here ensures perfect piping consistency.
Step 15: Fill the Doughnuts
Using a piping bag with a small tip, create a hole in each doughnut’s side and inject the chai cream filling for a gooey, spiced surprise inside every bite.
Step 16: Glaze the Doughnuts
Mix powdered sugar, milk, and vanilla for a smooth glaze. Dip the tops of your filled doughnuts in the glaze and sprinkle a little chai spice blend on top for a final touch of cozy flavor.
Step 17: Serve or Store
Your Chai Cream Filled Doughnuts Recipe is now ready to dazzle! Serve immediately or keep them refrigerated for up to two days—though they’re so good, they rarely last that long!
How to Serve Chai Cream Filled Doughnuts Recipe
Garnishes
A simple dusting of chai spice blend or a light sprinkle of powdered sugar can elevate the visual appeal and deepen the aroma of your doughnuts. For an extra touch of indulgence, consider a drizzle of caramel or a few toasted nut pieces for some crunch.
Side Dishes
Pair these chai cream filled doughnuts with a cup of hot chai tea or a robust coffee. The spices in the doughnuts beautifully complement warm drinks, making it a cozy combo perfect for brunch or dessert.
Creative Ways to Present
Serve the doughnuts on a rustic wooden board lined with parchment and scatter some whole spices or cinnamon sticks around for that authentic chai vibe. You can also stack a few doughnuts and garnish the plate with edible flowers or fresh berries for a burst of color and freshness.
Make Ahead and Storage
Storing Leftovers
If there are any leftovers, store your filled doughnuts in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to two days, though I bet you won’t have any left that long!
Freezing
You can freeze the plain, unfilled doughnuts wrapped tightly in plastic and foil for up to one month. When ready to enjoy, thaw completely before filling with the chai cream to maintain that perfect texture.
Reheating
Gently warm leftover doughnuts in a low oven or microwave just until slightly warm—too much heat can melt the creamy filling and soften the doughnuts too much. A quick 10-15 second zap in the microwave usually does the trick.
FAQs
Can I use store-bought chai spice blend for this recipe?
Absolutely! Using a pre-made chai spice blend is a convenient option and will still infuse the cream filling with those lovely warm flavors.
What if I don’t have a doughnut cutter?
No worries—any round cutters or even the rim of a glass for the outer circle and a smaller bottle cap or something similar for the center hole will work just fine.
Can I bake the doughnuts instead of frying?
While frying gives that classic crispy exterior, you can bake the doughnuts at 375°F for about 10-12 minutes for a lighter treat. Just note the texture will be different, and they may not be as crisp.
How long will the chai cream filling keep?
The filling will stay fresh in the fridge for up to 3 days. Always use clean utensils when handling to avoid contamination.
Can this recipe be doubled for a bigger batch?
Definitely! The recipe scales well, just make sure you have enough space to let the dough rise properly and fry in batches for even cooking.
Final Thoughts
I can’t recommend this Chai Cream Filled Doughnuts Recipe enough if you want to bring a bit of fragrant warmth and joy to your kitchen. It’s a delightful project that rewards you with doughnuts bursting with spice-kissed cream—perfect for sharing with friends or savoring with a cup of tea. Grab your ingredients, roll up your sleeves, and dive into making these heavenly treats. Once you try them, they’ll surely become a beloved staple in your home baking repertoire!
Print
Chai Cream Filled Doughnuts Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Chai Cream Filled Doughnuts are fluffy, golden-fried delights filled with a rich, spiced chai-flavored cream and topped with a smooth vanilla glaze dusted with chai spices. Combining the warmth of traditional chai spices with a creamy filling inside a light yeast doughnut, this recipe offers a perfect treat for any occasion with a comforting, aromatic twist.
Ingredients
Doughnuts
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm milk (105-115°F)
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter, melted
- 3 ½ cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
Chai Cream Filling
- 2 cups heavy cream
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons chai spice blend (2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, pinch of ground black pepper)
- 1 teaspoon vanilla extract
Glaze and Topping
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Sprinkle of chai spice blend
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Combine Wet Ingredients: In a large bowl, whisk together the remaining sugar, salt, eggs, and melted butter.
- Add Yeast Mixture: Pour the yeast mixture into the wet ingredients and stir to combine.
- Add Flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Proof: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Gently punch down the dough to release the air.
- Roll and Cut Doughnuts: Turn the dough out onto a lightly floured surface and roll it to about ½ inch thickness. Use a doughnut cutter or two different-sized round cutters to cut out the doughnuts.
- Second Proof: Place the doughnuts on a baking sheet lined with parchment paper. Cover with plastic wrap and let them rise for another 30-45 minutes, or until puffy.
- Heat the Oil: In a large, heavy-bottomed pot, heat about 3 inches of vegetable oil to 350°F (175°C).
- Fry the Doughnuts: Carefully place a few doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
- Drain Doughnuts: Remove the doughnuts from the oil and place them on a wire rack to drain.
- Combine Ingredients for Filling: In a medium saucepan, whisk together the heavy cream, sugar, cornstarch, and chai spice blend.
- Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
- Cool the Filling: Pour the filling into a bowl, cover with plastic wrap (pressing it directly on the surface), and refrigerate for at least 2 hours until thickened and cool.
- Prepare Piping Bag: Transfer the chai cream filling to a piping bag fitted with a small tip.
- Fill the Doughnuts: Use a skewer or small knife to create a hole in the side of each doughnut. Insert the piping tip and fill with chai cream.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Doughnuts: Dip the tops of filled doughnuts into the glaze, allowing excess to drip off. Sprinkle with chai spice blend if desired.
- Serve: Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Ensure the milk is warm (not hot) to properly activate the yeast.
- Kneading the dough sufficiently is essential for a light, airy doughnut.
- The chai spice blend can be adjusted according to taste preferences.
- Do not overcrowd the oil when frying to maintain the oil temperature and ensure even cooking.
- Pressing plastic wrap directly onto the filling prevents a skin from forming while cooling.
- Serve doughnuts fresh for best texture and flavor.
