Dirty Chai Cream-Filled Doughnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
