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Chai Cream Filled Doughnuts Recipe

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4.8 from 142 reviews

Delight in these homemade Chai Cream Filled Doughnuts, featuring a soft, fluffy dough fried to golden perfection and filled with a fragrant chai-spiced pastry cream. This recipe combines traditional doughnut frying with a richly spiced cream inspired by classic chai tea flavors, creating a perfect balance of sweet and aromatic indulgence.

Ingredients

Scale

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

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

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, eggs, and softened butter. Add the wet mixture to the dry ingredients and stir until a sticky dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the Chai Pastry Cream: In a saucepan, combine the milk with tea bags or loose tea, cinnamon stick, cloves, cardamom pods, ground ginger, and nutmeg. Heat over medium until steaming, then remove from heat, cover, and steep for 10 minutes. Strain out spices and reheat milk gently. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly pour warm chai milk into egg mixture, whisking constantly. Return to saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat; stir in butter and vanilla. Cool completely and refrigerate until chilled.
  3. Shape and Rise the Doughnuts: Once dough has risen, roll out on a lightly floured surface to 1/2-inch thickness. Cut rounds with a doughnut cutter or glass. Place on a floured tray, cover, and let rise again 30 to 45 minutes until slightly puffed.
  4. Fry the Doughnuts: 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. Transfer to paper towels to drain excess oil.
  5. Coat and Fill: While still warm, toss doughnuts in a mixture of granulated sugar and ground cinnamon. When cooled, poke a hole in the side and pipe in the chilled chai pastry cream using a pastry bag or squeeze bottle until filled.

Notes

  • Ensure the milk used for warming is not hotter than 110°F to properly activate the yeast without killing it.
  • Allow the dough to rise in a warm, draft-free environment for best results.
  • Steeping the spices in the milk infuses the pastry cream with authentic chai flavors – do not skip.
  • Frying at a consistent 350°F is crucial for achieving a golden exterior and fully cooked interior.
  • Use a slotted spoon to remove doughnuts and drain well to avoid greasy texture.
  • Store leftover doughnuts in an airtight container and refrigerate cream separately if filled ahead of time.

Keywords: chai doughnuts, cream filled doughnuts, fried doughnuts, chai pastry cream, homemade doughnuts, spiced doughnuts

Find it online: https://reemcook.com/chai-cream-filled-doughnuts-recipe/