Description

Delight in these homemade Dirty Chai Cream Filled Doughnuts, featuring fluffy fried doughnuts rolled in a fragrant chai-spiced sugar and filled with a rich, creamy chai-infused pastry cream. The perfect treat combining warm spices and bold espresso flavors for a deliciously indulgent coffeehouse-inspired dessert.

Ingredients

Scale

Doughnuts

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

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

Dirty Chai Pastry Cream 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

Activate the yeast: Pour yeast into a small bowl and stir in 3 tablespoons of warm water with a pinch of granulated sugar. Let sit about 5 minutes until foamy, indicating the yeast is active.
Prepare dry ingredients and eggs: In a large mixing bowl, whisk together 2 cups of flour, sugar, activated yeast, and salt. In a separate bowl, whisk the eggs and set aside.
Melt butter and heat milk: In a small saucepan over medium-low heat, melt butter into the milk until just combined. Remove from heat, stir in water and vanilla, and let cool 1-2 minutes.
Combine dough ingredients: Pour milk mixture into dry ingredients; mix with a spatula. Add the eggs and stir until incorporated. Add remaining 3/4 cup flour and mix for about 2 minutes; dough will be sticky.
First rise: Place dough in a greased large bowl, cover with plastic wrap and kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Knead and shape doughnuts: Punch down dough, add last 2 tablespoons flour, knead by hand, divide into 16 pieces, roll into balls, place on parchment-lined baking sheet. Cover and let rise 30 minutes.
Heat oil and fry doughnuts: Heat oil in a heavy-bottomed pot/dutch oven to 375°F. Fry doughnuts in batches for 1-2 minutes per side until golden. Drain on paper towels, then roll in chai-spiced sugar coating. Cool on a rack.
Prepare chai-spiced sugar: Combine sugar, cinnamon, cardamom, espresso powder, nutmeg, ginger, cloves, and allspice in a bowl and mix well. Set aside.
Make the dirty chai pastry cream: Heat milk with vanilla to simmer; remove from heat. Whisk egg yolks with granulated and brown sugar until thick (about 3 minutes). Add cornstarch and mix. Gradually whisk half the hot milk into eggs. Return mixture to pan with rest of milk and cook over medium heat, whisking until thick and boiling (~4 minutes). Remove from heat and stir in espresso and spices. Cool and refrigerate for at least 3 hours.
Fill doughnuts: When doughnuts are cooled, poke a hole lengthwise with a toothpick or skewer. Using a pastry bag with a medium tip, pipe the chilled pastry cream into each doughnut until filled. Serve and enjoy!

Notes

Maintain oil temperature around 375°F to ensure doughnuts cook evenly without burning.
Chilling the pastry cream overnight improves flavor and texture.
Use fresh spices for the chai sugar and cream for the best aromatic experience.
Doughnuts are best enjoyed the same day but can be refrigerated and reheated briefly.
Ensure the dough rises in a warm, draft-free environment for optimal proofing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: dirty chai doughnuts, chai cream doughnuts, fried doughnuts, coffee flavored doughnuts, chai spice doughnuts, espresso doughnuts, pastry cream filled doughnuts