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Maple Chai Vanilla Cream Donuts
Homemade chai-spiced yeast donuts filled with maple vanilla cream
Course Dessert
Cuisine American
Servings
donuts
Ingredients
Vanilla maple cream filling
Chai spiced donuts
Course Dessert
Cuisine American
Servings
donuts
Ingredients
Vanilla maple cream filling
Chai spiced donuts
Instructions
Vanilla maple cream filling
  1. In a medium bowl, whisk egg yolks and milk
  2. In large saucepan, stir sugar, cornstarch and salt until combined. Do not heat the pan yet. Stir in small amount of milk mixture to form smooth paste. Gradually stir in remaining milk mixture until combined
  3. Heat saucepan over medium-low heat and cook mixture, stirring constantly, 15 to 20 minutes until mixture thickens and comes to boil. Reduce heat and continue to cook for 1 minute after it comes to a boil, stirring constantly. Remove from heat
  4. Let cool for 10 minutes, stirring mixture gently every 2 to 3 minutes. Stir in vanilla bean seeds and maple syrup until just combined. Transfer cream to an airtight container. Place sheet of plastic wrap directly on surface of cream to prevent a skin from forming. Seal container and refrigerate for at least 1 hour and up to 3 days
Chai spiced donuts
  1. In small bowl, whisk yeast, warm water and 1 teaspoon sugar to dissolve yeast. Add chai tea bag. Steep 10 minutes until yeast mixture is foamy, then remove tea bag and squeeze bag to release excess liquid. Discard tea bag
  2. In large bowl mix together 2½ cups flour, remaining ¼ cup sugar, salt, cinnamon and cardamom until combined. Make a well in center. Add butter, eggs and yeast mixture. Use wooden spoon or dough hook attachment on low speed to stir mixture until soft, sticky dough forms
  3. On lightly floured surface, knead dough for 10 to 15 minutes, adding just enough of remaining ½ cup flour until dough is soft, smooth, elastic and only slightly sticky
  4. Shape dough into a ball and place it in a lightly oiled large bowl. Cover with plastic wrap or tea towel and let rise in warm place 1½ to 2 hours until doubled
  5. Punch down risen dough. On lightly floured surface, roll out dough to ¼-inch thickness. Use 2½-inch round cookie cutter to cut dough into circles (re-roll scraps as necessary). Cover with tea towel and let rest 15 minutes
  6. Heat 4 cups vegetable oil in a deep frying wok or deep frying pan. Keep two shallow dishes nearby - one lined with paper towels to place hot donuts in and one with cinnamon and sugar ready on the side to drop hot donuts in
  7. Drop doughnuts 2 to 3 at a time in hot oil and fry 30 seconds each side until deep golden brown. Use slotted spoon to transfer doughnuts to paper towel-lined plate to drain, then roll in cinnamon-sugar coating. Repeat with remaining doughnuts
  8. Use a plain ziploc or piping bag and fill it with 1 cup of cream filling. Using a skewer, poke holes in the cooled donuts. Poke piping bag tip in the hole you made and pipe about 1 to 2 tablespoons cream into doughnut. Repeat with remaining doughnuts. Serve warm or at room temperature