Meet your new favorite indulgence: Chai Cream Filled Doughnuts! Imagine a soft, pillowy doughnut piping hot from the fryer, rolled in fragrant cinnamon sugar and bursting with the most luscious chai-spiced pastry cream you’ve ever tasted. These little wonders are the ultimate treat for anyone who loves that satisfying blend of sweet fried dough and warming, exotic spice. Each bite is a journey—cozy chai in the form of a decadent, hand-held dessert. Trust me, your kitchen is about to smell like the best bakery-meets-chai shop ever.

Chai Cream Filled Doughnuts Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised how a handful of common kitchen staples can create something mind-blowingly delicious. Each ingredient in these Chai Cream Filled Doughnuts plays a starring role in flavor, cloud-like texture, or visual appeal—nothing here is a background player.

Active dry yeast: This is what gives your doughnuts that signature rise and beautiful, airy interior.
Warm milk: Not only activates the yeast, but also adds a gentle richness to the dough itself.
Granulated sugar: Sweetens both the dough and the coating, balancing the spice and adding a subtle crunch.
All-purpose flour: The reliable foundation for structure and softness.
Salt: Just a touch sharpens every other flavor and makes the doughnuts sing.
Egg yolks: Lend richness and a golden hue to the dough, making it soft and tender.
Unsalted butter (softened): Brings buttery notes and a melt-in-your-mouth crumb.
Oil for frying: Go with a neutral oil; this is what creates that irresistible, golden exterior.
Heavy cream: The ultra-creamy base for your dreamy chai filling.
Chai tea bags: These infuse the cream with deep, warming spices and turn ordinary pastry cream magical.
Cornstarch: Thickens your chai cream, creating the perfect pipe-able texture.
Vanilla extract: Adds a lovely mellow sweetness to the filling.
Pinch of salt: Round out the flavors in both the dough and the cream—never skip it!
Ground cinnamon: Mixed into the sugar for that classic, spicy-sweet doughnut finish.

How to Make Chai Cream Filled Doughnuts

Step 1: Activate the Yeast

In a small bowl, dissolve your active dry yeast in warm milk with just a pinch of sugar. Let it stand for about 5 to 10 minutes—watch as it gets frothy and alive. This short step guarantees soft, puffy doughnuts instead of sad, dense ones. Think of it as giving your dough its first burst of energy!

Step 2: Make the Dough

In a large mixing bowl, stir together the flour, sugar, and salt. To this, add your egg yolks, that softened butter, and your bubbly yeast mixture. Mix everything together (a sturdy spoon or stand mixer works), then knead until you get a soft, slightly tacky dough. Cover the bowl with a kitchen towel and tuck it somewhere warm for 1 hour, until your dough is doubled and eager for the next step.

Step 3: Steep and Make the Chai Cream

Start the showstopping filling while your dough is rising! Warm heavy cream in a saucepan until just starting to simmer, then pop in the chai tea bags to steep for 5–7 minutes—that’s when the magic happens. Take out the bags, whisk in sugar, cornstarch, vanilla, and a tiny pinch of salt. Whisk constantly over medium heat until it thickens up like a rich pudding. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate—the cream needs to be cold and thick before filling.

Step 4: Shape the Doughnuts

Once your dough is tall and pillowy, roll it out on a floured surface to about 1/2-inch thick. Cut out 3-inch rounds (a biscuit cutter or wide glass works wonders). Lay each round on a floured tray, cover with a towel, and let them rise again for 30 minutes. This second rise is crucial for that perfect, airy bite.

Step 5: Fry the Doughnuts

Heat your oil to 350°F—use a thermometer for best results. Fry the doughnuts in batches for 1–2 minutes per side, watching as they turn a gorgeous golden brown. Flip only once for an even puff. When done, let them drain on a paper towel (hello, crispy edges!), then toss them in your cinnamon sugar mixture while still warm so the coating sticks perfectly.

Step 6: Fill with Chai Cream

Once the doughnuts are cool enough to handle, fill a piping bag with your chilled chai cream. Use a paring knife to poke a hole in the side of each doughnut, wiggle it around to make space, then gently pipe the cream inside until you feel the doughnut plump up. Each bite will burst with spiced, silken filling—pure joy!

How to Serve Chai Cream Filled Doughnuts

Garnishes

For a simple-yet-elevated touch, sprinkle your Chai Cream Filled Doughnuts with an extra whisper of ground cinnamon or a dusting of powdered sugar. If you’re feeling fancy, grate a little fresh nutmeg or orange zest over the top just before serving—it adds a wow factor both visually and aromatically!

Side Dishes

These doughnuts are absolute stars on their own, but they pair beautifully beside a steaming mug of masala chai, hot coffee, or sweetened milk. They also work alongside a bowl of fresh berries to balance all that cozy richness, or with a little scoop of vanilla ice cream for a creamy-chilled contrast.

Creative Ways to Present

Make your Chai Cream Filled Doughnuts the centerpiece at brunch by serving them stacked on a cake stand like a doughnut bouquet! For parties, arrange them in colorful paper liners or pop in little decorative flags for a fun twist. They’re truly show-stoppers when nestled in a picnic basket or offered up as special breakfast-in-bed fare.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to hold back from eating every last one, store leftover doughnuts in an airtight container in the fridge. Because of the cream filling, they’ll keep for up to 2 days—though they truly shine their brightest the same day they’re made, when the outside is still crisp and the filling is extra dreamy.

Freezing

You can freeze the unfilled, fried doughnuts once they’re cooled. Simply arrange in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag for up to a month. When you’re ready for a fresh treat, just thaw, warm slightly, and fill with chai cream just before serving for the best flavor and texture.

Reheating

To reheat, pop your doughnuts in a 300°F oven for 5 to 8 minutes. If they’re already filled, cover loosely with foil so the cream stays in place. Avoid microwaving filled doughnuts, as they can become soggy—your taste buds deserve that slightly crisp edge and cool, creamy middle!

FAQs

Can I make the dough in advance?

Absolutely! Prepare the dough through the first rise, then cover tightly and refrigerate overnight. Bring to room temperature the next morning before shaping and continuing with the recipe. This method actually helps develop a deeper flavor in your Chai Cream Filled Doughnuts!

What’s the best way to fill the doughnuts if I don’t have a piping bag?

No worries! You can use a sturdy freezer bag with a corner snipped off or even a small spoon. Just gently widen the hole and spoon the chai cream inside—it might be a rustic technique, but it works beautifully.

Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, skip dissolving in milk and simply mix it right in with your dry ingredients. You might be able to shave off a few minutes from the rising times, too.

How do I add more chai flavor to the filling?

For a bolder taste, add a pinch of ground cinnamon, cardamom, or even a bit more chai tea to the cream as it cooks. You can also steep an extra chai tea bag for an amped-up spiced punch. Your Chai Cream Filled Doughnuts will sing with even more chai goodness!

Are these doughnuts vegetarian?

Yes, these are fully vegetarian as written. Every element—from the dough to the chai cream—contains no meat or gelatin, just loads of flavor and comfort.

Final Thoughts

If you’re craving a bakery treat that feels modern, soulful, and a little luxuriously decadent, don’t wait to try these Chai Cream Filled Doughnuts. They’re every bit as wonderful as they sound—pillowy, golden, and filled with a creamy-spiced secret. Trust me, once you’ve made a batch, you’ll want to share (or not… I won’t tell!). Give them a whirl and prepare for rave reviews and happy, sticky fingers.

Chai Cream Filled Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: admin
Total Time: 2 hours
Yield: 10 doughnuts 1x
Diet: Vegetarian

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Description

Indulge in the aromatic and flavorful experience of Chai Cream Filled Doughnuts. These delightful treats combine the warmth of chai spices with a rich cream filling, enveloped in a golden, cinnamon-sugar coated doughnut shell.

Ingredients

Scale

For the doughnuts:

2 1/4 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1/4 cup unsalted butter (softened)
oil for frying

For the chai cream filling:

1 cup heavy cream
2 chai tea bags
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
pinch of salt

For coating:

1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Prepare the doughnuts: Dissolve yeast in warm milk with a pinch of sugar. Combine flour, sugar, and salt. Add egg yolks, butter, and yeast mixture. Knead into a soft dough. Let rise for 1 hour.
Make the chai cream filling: Heat cream, steep tea bags, then whisk in sugar, cornstarch, vanilla, and salt. Cook until thickened, then chill.
Fry the doughnuts: Roll out dough, cut into rounds, let rise, then fry until golden. Coat in cinnamon sugar.
Fill the doughnuts: Use a piping bag to fill each doughnut with chai cream.
Serve warm or slightly chilled.