Introduction

Dirty Chai Cream-Filled Doughnuts combine the comforting spice of chai with a rich espresso cream filling. These doughnuts offer a delightful twist on a classic treat, perfect for a cozy breakfast or an indulgent snack.

Dirty Chai Cream-Filled Doughnuts Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 cup warm milk
½ cup sugar
2 teaspoons chai spice mix (cinnamon, cardamom, ginger, cloves)
1 shot espresso (about 1 ounce)
1 cup heavy cream
Oil for frying

Instructions

Step 1: In a large bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
Step 2: Mix in flour, remaining sugar, chai spices, and espresso to create a soft dough. Knead for about 8 minutes until smooth.
Step 3: Cover the dough and let it rise in a warm place for 1 to 1½ hours, until doubled in size.
Step 4: Roll out the dough to about ½ inch thickness and cut into doughnut shapes.
Step 5: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the doughnuts a few at a time until golden brown on both sides, about 1-2 minutes per side.
Step 6: Drain on paper towels and let cool slightly.
Step 7: Whip the heavy cream until soft peaks form, then gently fold in a small amount of chai spice and espresso to taste, creating a chai cream filling.
Step 8: Use a piping bag to fill each doughnut with the chai cream, then serve fresh.

Tips & Variations

For extra flavor, soak the doughnut holes in warm chai before frying.
Substitute the espresso with strong brewed coffee if preferred.
Dust the finished doughnuts with powdered sugar or cinnamon sugar for added sweetness.
Use store-bought chai spice blend or mix your own fresh spices for the best aroma.

Storage

Store filled doughnuts in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven before serving, but cream-filled doughnuts are best enjoyed fresh to keep the filling light and fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts gluten-free?

Yes, by using a gluten-free flour blend suitable for baking, though texture may vary slightly. Ensure the blend contains xanthan gum for elasticity.

Can I prepare the chai cream filling in advance?

Yes, whip and flavor the cream then store it chilled in an airtight container for up to 24 hours. Rewhip lightly before filling the doughnuts if needed.

Dirty Chai Cream-Filled Doughnuts Recipe

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★★★★★

4.7 from 84 reviews

Delight in these indulgent Dirty Chai Cream-Filled Doughnuts, featuring fluffy yeast doughnuts fried to golden perfection and filled with a luscious chai-spiced cream infused with a shot of rich espresso. This recipe combines the comforting warmth of chai spices with the bold kick of coffee, creating a unique and irresistible treat perfect for breakfast or dessert.

Author: Marco
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Yield: 12 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Doughnuts

2 ½ cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
1/2 tsp salt
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Oil for frying (vegetable or canola oil)

Chai Cream Filling

1 cup heavy cream
2 tsp chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
2 tbsp espresso or strong brewed coffee
3 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, sugar, salt, and chai spices. Add the melted butter, vanilla extract, and the yeast mixture, then knead into a smooth, elastic dough. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape the Doughnuts: Once risen, turn the dough onto a floured surface and roll it out to about ½ inch thickness. Cut doughnuts using a doughnut cutter or round cookie cutter. Place them on a baking sheet lined with parchment paper and cover with a cloth. Let rise for another 30 minutes.
Fry the Doughnuts: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully place doughnuts into the hot oil, a few at a time, frying until golden brown on both sides, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
Prepare the Chai Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar, chai spices, vanilla extract, and espresso until soft peaks form. Be careful not to overwhip; the cream should be light and fluffy with a pronounced chai and coffee flavor.
Fill the Doughnuts: Using a piping bag fitted with a long nozzle, inject the chai cream into the center of each cooled doughnut until filled generously.