Ingredients
Scale
For the Dough
- 2 3/4 cups (+ 2 tablespoons) all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
- 2 large eggs
- 2 teaspoons vanilla extract
For the Chai-Spiced Sugar Coating
- 2 cups granulated sugar
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons cardamom
- 1 teaspoon espresso powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
For the Dirty Chai Filling
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/4 cup cornstarch, sifted
- 2 tablespoons brewed espresso
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
Instructions
- Activating the Yeast
- The first step in creating the perfect doughnut is to activate the yeast. Pour the yeast into a small bowl and add 3 tablespoons of warm water. To help the yeast activate, add a pinch of sugar. Allow the mixture to sit for about 5 minutes until it becomes foamy. This ensures that the yeast is active and ready to work its magic, creating the light and fluffy doughnuts we all crave.
- Preparing the Dough
- While the yeast is activating, you can begin preparing the dry ingredients. In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, the activated yeast mixture, and salt. This step is essential for ensuring that the doughnuts have a soft and airy texture. Set the bowl aside for now.
- In a separate bowl, whisk the eggs until fully beaten, and set them aside. In a small saucepan, over medium-low heat, melt the butter with the milk. Once the butter is fully melted, remove the saucepan from the heat and add the water and vanilla extract. Let the mixture cool for 1-2 minutes, so it doesn’t cook the eggs when combined.
- Pour the warm milk mixture into the dry ingredients and stir with a spatula or wooden spoon. Add the beaten eggs and mix until fully incorporated. Gradually add the remaining flour, stirring continuously until the dough becomes sticky. Don’t worry if the dough seems a little too sticky – it’s supposed to be that way!
- Kneading the Dough
- Now it’s time to knead the dough. Transfer the sticky dough to a greased bowl, and cover it with plastic wrap and a kitchen towel. Place the bowl in a warm spot, and let the dough rest until it doubles in size, about 1 hour. Once the dough has risen, punch it down to release the air bubbles. Add the last 2 tablespoons of flour and knead the dough by hand until fully incorporated.
- Shaping the Doughnuts
- Divide the dough into 16 equal pieces, and roll them into balls. Place the dough balls on a parchment-lined baking sheet, ensuring they are evenly spaced. Cover the dough balls with a kitchen towel, and allow them to rise for another 30 minutes.
- While the dough is rising, you can prepare for the frying process by heating the oil. In a large, heavy-bottomed pot or Dutch oven, heat oil to 375°F. It’s important to monitor the oil temperature throughout the frying process to ensure that the doughnuts cook through without burning on the outside.
- Frying the Doughnuts
- Once the oil is heated to the right temperature, carefully lower a few doughnuts at a time into the oil using a spider or slotted spoon. Fry the doughnuts for 1-2 minutes per side, or until golden brown and cooked through. Make sure the doughnuts don’t cook too quickly; if the oil gets too hot, the outside will brown before the inside has time to cook.
- After frying, remove the doughnuts from the oil and place them on a cooling rack lined with paper towels to drain any excess oil. While the doughnuts are still warm, roll them in the chai-spiced sugar mixture, ensuring each doughnut is well-coated. Let the doughnuts cool on the rack before filling them with the creamy chai filling.
- Preparing the Chai-Spiced Sugar Coating
- In a medium bowl, combine the granulated sugar, cinnamon, cardamom, espresso powder, nutmeg, ginger, cloves, and allspice. Stir everything together until the spices are evenly distributed. This chai-spiced sugar coating will give the doughnuts that delightful kick of warmth and spice, making them truly irresistible.
- Making the Dirty Chai Filling
- Now, the star of the show: the dirty chai pastry cream. Start by heating the whole milk and vanilla extract in a medium saucepan over medium-high heat until it begins to simmer. Once the milk is simmering, remove it from the heat and set it aside. In a separate bowl, beat the egg yolks, granulated sugar, and light brown sugar on medium-high speed until the mixture becomes thick and pale, about 3 minutes.
- Add the sifted cornstarch to the egg mixture, and continue beating for another minute to ensure it is fully incorporated. Lower the mixer speed and gradually add half of the hot milk mixture to the egg mixture, mixing until fully combined. Once combined, add the egg mixture to the saucepan with the remaining hot milk, and cook over medium heat. Whisk constantly to prevent any lumps from forming, and continue cooking until the mixture thickens and starts to boil, about 4 minutes.
- Once the filling has thickened, remove the saucepan from the heat and stir in the brewed espresso and the remaining chai spices: cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. These spices give the filling its signature chai flavor, making it the perfect complement to the doughnuts. Let the filling cool to room temperature, then place it in a container and cover it with plastic wrap directly on the surface. Chill the filling in the refrigerator for at least 3 hours to allow the flavors to meld.
- Filling the Doughnuts
- Once the doughnuts have cooled enough to handle, it’s time to fill them with the dirty chai cream. Using a toothpick or skewer, carefully poke a hole through the center of each doughnut. This will help guide the filling into the doughnut, ensuring it’s evenly distributed.
- Next, fill a pastry bag with the chilled chai cream filling and fit it with a small to medium-sized tip. Carefully pipe the filling into the doughnuts until they are fully filled. Be sure not to overfill them, as the cream should stay inside the doughnut and not spill out.
- Final Touches
- Once the doughnuts are filled, they’re ready to be served! The chai-spiced exterior combined with the rich, creamy interior creates a decadent flavor experience that’s truly irresistible. These Dirty Chai Cream Filled Doughnuts are perfect for serving at brunch, with a hot cup of coffee or chai tea on the side. The combination of the warm, spiced dough and the cool, smooth cream filling is a treat that everyone will enjoy.
Notes
- Flavor Variations: While the dirty chai filling is a delicious choice, you can experiment with different flavored fillings. Consider using a vanilla custard or chocolate cream for a different twist on the traditional doughnut filling.
- Frying Alternatives: If you prefer not to deep-fry the doughnuts, you can bake them. Preheat your oven to 375°F and bake the doughnuts for 12-15 minutes, or until golden brown. Keep in mind that the texture will be slightly different, but they’ll still be delicious.
- Storage Tips: Store any leftover doughnuts in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in the microwave for 10-15 seconds or heat them in a warm oven for a few minutes to restore their softness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes