Description

Chai Custard Donuts combine the classic fluffy fried doughnut with a fragrant chai-spiced custard filling and a smooth spiced glaze, creating a dreamy fusion of warm, aromatic spices and creamy texture. This recipe involves an overnight dough rise, a rich homemade chai custard, and a delicate chai-infused glaze, perfect for an indulgent treat with a twist on traditional flavors.

Ingredients

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Donut Dough

1 ¼ cups Warm whole milk (to activate the yeast and enrich the texture)
2 ¼ teaspoons Active dry yeast (for fluffy donuts)
1 teaspoon Granulated sugar (to help kick-start the yeast activation)
¼ cup Granulated sugar (sweetens the dough)
½ cup Unsalted butter (softened for rich flavor)
2 large eggs (for structure)
2 large egg yolks (for richness)
5 ⅓ cups Bread flour or all-purpose flour (plus extra for rolling)
2 teaspoons Salt (to enhance flavor)
2 cups Lard or canola oil (for frying)

Chai Spice Mix

2 tablespoons Cinnamon (for warmth and sweetness)
2 teaspoons Ground ginger (for a zesty kick)
2 teaspoons Cardamom (for a floral note)
1 teaspoon Allspice (for a complex spice mix)
1 teaspoon Nutmeg (for earthiness)
1 teaspoon Ground cloves (for depth)
1 teaspoon Freshly cracked black pepper (to lighten richness)
1 teaspoon Fine sea salt (to balance sweetness)

Custard Filling

½ cup Granulated sugar (for the custard)
1 ½ cups Whole milk (for creamy custard)
1 teaspoon Pure vanilla extract (for flavor)
¼ cup Cornstarch (to thicken custard)
1 cup Heavy whipping cream (divided for texture)

Glaze

4 cups Powdered sugar (for sweet finish)
¼ teaspoon Salt (for balance)
1 teaspoon Vanilla extract (to enhance sweetness)
1 tablespoon Melted butter (for richness)
⅓ cup Milk (to adjust glaze consistency)
1 tablespoon Corn syrup (for glossy finish)

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Instructions

Activate Yeast: In a small bowl, mix warm milk, active dry yeast, and 1 teaspoon granulated sugar. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
Prepare Dry Ingredients: In the bowl of a stand mixer, whisk together the bread flour (or all-purpose flour) and salt until evenly combined, creating a uniform base for the dough.
Combine Wet Ingredients and Yeast: Add ½ cup granulated sugar, the eggs, egg yolks, and the activated yeast mixture to the flour. Begin kneading on low speed for about 4 minutes to integrate ingredients.
Add Butter Gradually: Gradually incorporate the softened unsalted butter, adding one tablespoon at a time and allowing each piece to fully incorporate into the dough before adding the next.
Knead Dough: Increase mixer speed to medium and knead the dough for an additional 6-8 minutes until it becomes smooth, elastic, and stretchy, indicating proper gluten development.
First Proof (Overnight): Transfer the dough to a greased bowl, cover with plastic wrap or a damp cloth, and refrigerate overnight to enable slow fermentation and flavor development.
Make Chai Spice Mix: In a small bowl, combine cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, freshly cracked black pepper, and fine sea salt to create a fragrant chai spice blend.
Heat Milk for Custard: In a medium saucepan over medium-high heat, combine whole milk, half of the granulated sugar used for custard, and vanilla extract. Heat until just bubbling, then remove from heat briefly.
Prepare Egg Mixture: In a separate bowl, whisk together egg yolks, cornstarch, and half of the chai spice mix until smooth, forming a custard base.
Temper Eggs: Slowly drizzle about ½ cup of the hot milk mixture into the egg mixture while whisking constantly to avoid curdling.
Cook Custard: Return the tempered egg mixture to the saucepan with the remaining hot milk mixture and cook over medium heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
Cool Custard: Remove the saucepan from heat, transfer the custard to a heatproof bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
Roll and Cut Dough: On a floured surface, roll out the chilled dough to about ½-inch thickness. Cut out 9 rounds using a donut cutter or round cutter of desired size.
Second Proof (Rise): Place the cut donuts on a lined tray, cover loosely with a cloth or plastic wrap, and allow them to rise at room temperature for 1-2 hours until puffy.
Heat Oil: In a deep heavy-bottomed pot, heat lard or canola oil to 325°F (163°C), using a thermometer to maintain temperature for even frying.
Fry Donuts: Fry the donuts in batches, carefully placing them in the hot oil, turning once, until golden brown on both sides. This usually takes about 2-3 minutes per side.
Make Glaze: In a bowl, whisk together powdered sugar, salt, vanilla extract, melted butter, milk, corn syrup, and the remaining chai spice mix until smooth and glossy.
Whip Cream: In a stand mixer, whip ⅔ cup of heavy cream to medium peaks, which will add lightness to the custard filling.
Combine Custard and Cream: Add the chilled custard to the whipped cream and whip again just until smooth and combined for a luscious texture.
Fold in Remaining Cream: Gently fold in the remaining ⅓ cup heavy cream evenly to keep the filling light and airy.
Fill Donuts: Transfer the custard mixture into a piping bag fitted with a filling tip. Carefully pipe the custard into the center of each cooled donut.
Glaze Donuts: Spoon the chai-spiced glaze over the filled donuts, let the glaze set briefly, then pipe additional custard on top for an elegant garnish and extra indulgence.

Notes

Using warm milk is essential to activate the yeast properly; ensure it’s around 100-110°F.
The dough benefits from an overnight refrigeration which develops deeper flavors and improves texture.
Maintain oil temperature at 325°F to ensure donuts cook evenly without absorbing excess oil.
Cooling the custard completely before combining with whipped cream prevents the cream from melting.
The chai spice blend can be adjusted based on personal preference for spice intensity.
Donuts are best enjoyed the same day but can be stored in an airtight container for 1-2 days.