Ingredients
For the Dough:
- 1 ¼ cups warm whole milk (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar (for yeast activation)
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 5 ⅓ cups (725 g) bread flour or all-purpose flour, plus extra for rolling (spooned and leveled)
- 2 teaspoons salt
- 2 cups lard or canola oil (for frying)
For the Chai Spice Mix:
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons cardamom
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon fine sea salt
For the Chai Custard:
- ½ cup granulated sugar
- 1 ½ cups whole milk
- 1 teaspoon pure vanilla extract
- Half of the chai spice mix
- 3 egg yolks
- ¼ cup cornstarch
- 1 cup heavy whipping cream, divided (⅔ cup for whipping, ⅓ cup to fold in)
For the Glaze:
- 4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- ⅓ cup milk
- 1 tablespoon corn syrup
- Other half of the chai spice mix
Instructions
- Activate Yeast: In a small bowl, mix the warm whole milk at 110°F with the active dry yeast and 1 teaspoon of granulated sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, signaling the yeast is active.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour and salt to combine evenly.
- Add Wet Ingredients: Add the ¼ cup granulated sugar, eggs, egg yolks, and the activated yeast mixture to the flour mixture. Knead on low speed for about 4 minutes until the dough just starts to come together.
- Incorporate Butter: Gradually add the softened unsalted butter one tablespoon at a time, allowing each piece to fully incorporate into the dough before adding the next. This process should take 2–3 minutes.
- Knead Dough: Increase the mixer speed to medium and knead the dough for an additional 6–8 minutes until it becomes smooth, stretchy, and slightly sticky. If it feels too sticky, let it rest for 5 minutes, then knead for one more minute to allow the flour to absorb the butter properly.
- First Proof: Transfer the dough to a greased bowl, cover it tightly, and refrigerate it overnight for 6 to 12 hours to develop flavor and texture.
- Prepare Chai Spice Mix: In a small bowl, combine cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, freshly cracked black pepper, and sea salt. Divide this spice mix into two equal halves for use in the custard and glaze.
- Make Chai Custard (Day Before Frying Donuts): In a medium saucepan, heat whole milk, granulated sugar, and vanilla extract over medium-high heat. Bring to a bubbly, foamy state without boiling (3–5 minutes). In a separate bowl, whisk together egg yolks, cornstarch, and half of the chai spice mixture until smooth. Temper the egg mixture by slowly drizzling about ½ cup of the hot milk into it, whisking constantly to prevent scrambling. Return the entire mixture to the saucepan, reduce heat to medium, and whisk continuously until the custard thickens to a pudding-like consistency with some resistance when stirring. Remove from heat and press plastic wrap directly onto the custard surface to prevent a skin from forming. Let cool 20–30 minutes at room temperature, then refrigerate overnight until fully chilled.
- Cut and Proof Donuts: On a floured surface, roll the chilled dough to ½-inch thickness. Cut out 9 rounds using a 3-inch cutter. Instead of re-rolling scraps, twist them into crullers. Place all shapes on a lined tray, loosely cover, and let rise at room temperature for 1–2 hours until puffy.
- Heat Oil and Fry Donuts: Heat lard or canola oil in a deep pot to 325°F. Fry the donuts in batches for 60–90 seconds per side until golden brown. Transfer fried donuts to a paper towel-lined wire rack to cool completely before filling.
- Make the Glaze: In a large bowl, whisk together powdered sugar, salt, vanilla extract, melted butter, milk, corn syrup, and the remaining half of the chai spice mix until smooth and well combined.
- Prepare Filling and Assemble Donuts: In a stand mixer with the whisk attachment, whip ⅔ cup of heavy cream to medium peaks (peaks curl slightly at the tip). Add the chilled chai custard and whip until smooth. Gently fold in the remaining ⅓ cup of heavy cream with a spatula until evenly combined. Transfer this filling to a piping bag fitted with a round tip. Use a chopstick or the handle of a wooden spoon to poke a hole in the top or side of each donut, wiggling gently to create a pocket. Pipe the custard into the donuts until they puff slightly. Finally, spoon the chai glaze over the donuts, let it set for 10 minutes, then pipe additional custard squiggles on top for garnish.
Notes
- Ensure your milk is warmed to about 110°F to properly activate the yeast without killing it.
- Refrigerating the dough overnight develops flavor and improves texture.
- Tempering the egg mixture when making custard prevents curdling and ensures a smooth texture.
- Don’t re-roll donut scraps; twist them into crullers for a different but delicious treat.
- Keep oil temperature steady at 325°F to cook donuts evenly without burning.
- Pressing plastic wrap onto custard while cooling prevents an unwanted skin from forming.
- Use a piping bag with a round tip for controlled and clean custard filling.
- If custard is too thick after chilling, whisk gently before using to restore creaminess.
- Prep Time: 30 minutes (plus overnight chilling and dough proofing time)
- Cook Time: 15 minutes (frying donuts and cooking custard)
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 23g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
