Dirty Chai Cream-Filled Doughnuts Recipe

Introduction

Dirty Chai Cream-Filled Doughnuts combine the warm, spicy flavors of chai with a bold espresso twist, all wrapped in a soft, golden doughnut. This indulgent treat is perfect for a special breakfast or a decadent afternoon snack.

Ingredients

• 2 ½ cups flour
• 1 packet active dry yeast
• 1 cup milk, warmed
• ½ cup sugar
• 2 teaspoons chai spices (cinnamon, cardamom, ginger, cloves)
• 1 shot espresso (about 1 ounce)
• 1 cup heavy cream

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, chai spices, sugar, and warm milk. Mix until a soft dough forms, then knead for about 5-7 minutes until smooth and elastic. Cover and let it rise in a warm place until doubled in size, about 1 hour.
2. Step 2: Roll out the dough to about ½ inch thickness and cut into doughnut shapes. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the doughnuts in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
3. Step 3: In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the espresso to create a smooth chai cream filling.
4. Step 4: Once doughnuts are cool enough to handle, use a small knife or piping tip to fill each doughnut with the chai espresso cream.

Tips & Variations

• Use a spice blend that you enjoy or adjust chai spices to taste for a personalized flavor.
• For a non-caffeinated version, replace espresso with strong brewed chai tea concentrate.
• Dust doughnuts with cinnamon sugar or powdered sugar for extra sweetness and presentation.

Storage

Store filled doughnuts in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently warmed in the microwave for 10-15 seconds before serving to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts without espresso?

Yes, you can omit the espresso or substitute it with strong brewed chai tea for a milder, caffeine-free version.

Can I bake the doughnuts instead of frying?

While traditional doughnuts are fried for their characteristic texture, you can bake them at 375°F (190°C) for about 15 minutes until golden, though the texture will be lighter and less crispy.

Dirty Chai Cream-Filled Doughnuts Recipe

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Indulge in these irresistible Dirty Chai Cream-Filled Doughnuts, where fluffy fried dough is infused with aromatic chai spices and a shot of espresso, then filled with a luscious chai-spiced cream. Perfect for coffee and spice lovers seeking a decadent twist on a classic treat.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Doughnut Dough

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup whole milk, warmed
• 1/4 cup sugar
• 1 tsp chai spice mix (cinnamon, cardamom, ginger, cloves, nutmeg)
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1/2 cup strong brewed espresso, cooled

Chai Cream Filling

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp chai spice mix
• 1 tbsp espresso
• 1 tsp vanilla extract

For Frying

• Vegetable oil, for frying

Instructions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the flour, sugar, chai spices, and salt. Add the melted butter, egg, and brewed espresso to the yeast mixture, then pour into the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
2. Let Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
3. Shape Doughnuts: Punch down the dough and roll it out to about 1/2 inch thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnut shapes. Place them on a floured baking sheet, cover, and let rest for 30 minutes to puff up.
4. Heat Oil for Frying: In a deep saucepan or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the doughnuts.
5. Fry Doughnuts: Carefully fry the doughnuts in batches for about 1-2 minutes on each side or until golden brown and puffed. Use a slotted spoon to remove and place them on paper towels to drain excess oil.
6. Prepare Chai Cream Filling: While the doughnuts cool, whip the heavy cream with sugar, chai spice mix, espresso, and vanilla extract until soft peaks form. Chill if necessary to maintain thickness.
7. Fill the Doughnuts: Using a piping bag fitted with a filling tip, inject the chai cream into the center of each doughnut. Serve immediately for best taste and texture.

Notes

• To make fresh chai spice mix, combine equal parts cinnamon, cardamom, ginger, cloves, and nutmeg.
• Ensure the oil temperature is steady to avoid greasy or undercooked doughnuts.
• For a less caffeinated version, reduce espresso or substitute with strong chai tea concentrate.
• Doughnuts are best eaten fresh but can be refrigerated and gently reheated.

Keywords: dirty chai doughnuts, chai cream filled doughnuts, fried doughnuts, espresso doughnuts, spiced doughnuts