Ingredients

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

2 cups granulated sugar (for chai 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

2 cups whole milk (for pastry cream)

1 teaspoon vanilla extract (for pastry cream)

6 large egg yolks

1/3 cup granulated sugar (for pastry cream)

1/3 cup light brown sugar, packed

1/4 cup cornstarch, sifted

2 tablespoons brewed espresso

1/4 teaspoon cinnamon (for pastry cream)

1/4 teaspoon cardamom

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

Oil for frying

Instructions

Step 1: Prepare the yeast by stirring it into 3 tablespoons of warm water with a pinch of sugar. Let it sit for about 5 minutes until foamy.

Step 2: In a large bowl, whisk together 2 cups of flour, sugar, yeast mixture, and salt. In another bowl, whisk the eggs and set aside.

Step 3: Melt the butter in the milk over medium-low heat, then remove from heat. Add water and vanilla extract and let cool for 1-2 minutes.

Step 4: Pour the milk mixture into the dry ingredients and mix until combined. Add the eggs and stir. Then add the remaining 3/4 cup flour and stir for about 2 minutes; dough will be sticky.

Step 5: Transfer dough to a greased bowl, cover with plastic wrap and a towel, and let rise in a warm place for about 1 hour until doubled in size.

Step 6: Punch down the dough, add 2 tablespoons flour, and knead to combine. Divide into 16 pieces, roll into balls, place on a parchment-lined sheet, cover, and rise for 30 minutes.

Step 7: Heat oil in a heavy pot to 375℉. Fry doughnuts in batches for 1-2 minutes per side until golden and cooked through. Drain and roll in the chai-spiced sugar. Cool on racks lined with paper towels.

Step 8: Prepare the chai-spiced sugar by mixing sugar with cinnamon, cardamom, espresso powder, nutmeg, ginger, cloves, and allspice in a bowl.

Step 9: For the filling, heat milk and vanilla in a saucepan until simmering, then remove from heat.

Step 10: Whisk egg yolks with both sugars until thick. Add cornstarch and continue whisking. Gradually add half the hot milk, then return mixture to the saucepan with remaining milk. Cook over medium heat, whisking until thick and boiling.

Step 11: Remove from heat and stir in espresso and spices: cinnamon, cardamom, nutmeg, ginger, cloves, allspice. Cool, cover with plastic wrap touching the surface, and chill for at least 3 hours.

Step 12: Once doughnuts are cool, poke a hole lengthwise through each using a skewer. Fill a pastry bag with the chilled cream and pipe filling into each doughnut until full.

Step 13: Serve and enjoy your delicious dirty chai cream filled doughnuts!

Tips & Variations

Use a candy thermometer to maintain oil temperature for perfectly cooked doughnuts without being greasy.

Substitute brewed espresso with strong instant coffee if you don’t have espresso on hand.

For a dairy-free version, use almond or oat milk and a dairy-free butter alternative.

Add a sprinkle of powdered sugar or a simple glaze for extra sweetness instead of the chai sugar coating.

FAQs

Can I make the doughnuts without frying?

You can bake the doughnuts at 375℉ for 10-12 minutes until golden, but the texture will be more like cake doughnuts than the traditional fried version.

How do I know when my dough has risen enough?

The dough should roughly double in size and look puffed and airy. If you gently press it with your finger, the indentation should remain slowly before filling back in.