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
Scale
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.
