Dirty Chai Cream-Filled Doughnuts Recipe
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.
- 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.
Notes
- Ensure the milk is warm, not hot, when activating yeast to avoid killing it.
- Adjust chai spices to taste for a stronger or milder flavor.
- You can prepare the chai spice blend in advance for convenience.
- For best results, fry doughnuts in small batches to maintain oil temperature.
- Consume filled doughnuts the same day for optimal freshness.
Keywords: Dirty Chai Doughnuts, Chai Cream Doughnuts, Cream-Filled Doughnuts, Fried Doughnuts, Coffee Doughnuts, Spiced Doughnuts
Find it online: https://cookcrisis.com/dirty-chai-cream-filled-doughnuts-recipe/
