Ingredients

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

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

1/2 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: In a large bowl, mix the flour, sugar, yeast, and salt. In another bowl, whisk the warm milk, eggs, and softened butter until combined. Add the wet ingredients to the dry ingredients and stir until a sticky dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Step 2: To make the chai pastry cream, combine 2 cups milk with tea bags or loose tea, cinnamon stick, cloves, crushed cardamom pods, ground ginger, and nutmeg in a saucepan. Heat until steaming, then remove from heat, cover, and steep for 10 minutes. Strain to remove spices and gently reheat the milk.

Step 3: Whisk egg yolks, 1/2 cup sugar, and cornstarch in a bowl until smooth. Slowly pour the warm chai milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla extract, then cool completely. Refrigerate until chilled.

Step 4: After the dough has risen, roll it out on a floured surface to about 1/2 inch thickness. Cut rounds using a doughnut cutter or glass. Place on a floured tray, cover, and let rise for 30 to 45 minutes until puffed.

Step 5: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry doughnuts in batches for 1 to 2 minutes per side until golden brown. Drain on paper towels.

Step 6: While warm, toss doughnuts in a mixture of granulated sugar and ground cinnamon to coat. Once cooled, poke a hole in each doughnut’s side and fill with the chilled chai pastry cream using a pastry bag or squeeze bottle.

FAQs

Can I make the doughnuts ahead of time?

You can prepare the dough and pastry cream a day ahead. Store dough covered in the fridge and let it come to room temperature before shaping and frying. Keep the cream chilled until ready to fill.

What if I don’t have a thermometer for frying?

Heat the oil over medium heat and test by dropping a small piece of dough into the oil. It should sizzle and rise to the surface quickly without burning. Adjust heat as needed to maintain this temperature.