Chai Doughnut Holes Recipe
One of my all time favorite things to have in the morning is a hot cup of coffee and a pastry (when I’m not trying to lose weight). Just recently I found a new love in Chai tea. There’s just something about the flavors in Chai that make cold mornings a whole lot more bearable. I found this amazing recipe (SpicyIceCream) for Chai Doughnuts and had to share them. If you end up making these, let me know in the comments below how they turned out.
What you’ll need. (ingredients)
• 2/3 cup milk
• 2 tablespoons loose leaf chai tea
• ½ cup pouring cream
• 225g plain flour, plus extra for dusting
• 1 teaspoon cinnamon
• 1 tablespoon dried yeast
• 30g caster sugar
• Vegetable oil, for deep frying
• 150g icing sugar, sifted
• 3-4 tablespoons chai-infused milk, reserved
• 2 teaspoons vanilla extract
Let’s do this. (instructions)
1. Place milk and chai tea into a saucepan. Warm over low heat until almost boiling. Remove from the heat, cover with a lid and allow to infuse for 1 hour. Strain through a sieve and discard tea.
2. Measure ¼ cup of the milk and return to the saucepan with the cream, reserving the remaining milk for the glaze. Warm the milk-cream mixture over low heat until lukewarm (about 1 minute). Meanwhile, combine flour, cinnamon, yeast, caster sugar and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add cream mixture and knead until soft and smooth (2-3 minutes). Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (35-40 minutes).
3. Knock back the dough, and roll out to about 2cm thick on a floured bench. Cut rounds of dough with a 6cm round cutter, and place on a lightly floured tray, covered with a tea towel. Stand for 30 mintues or until risen.
4. Preheat oil in a deep-fryer or deep-sided saucepan to 180°C (350°F). Deep fry doughnuts in batches, turning occasionally, until golden and cooked through (about 3-4 minutes). Be careful as oil may spit. Drain on paper towels and allow to cool slightly.
5. Meanwhile, to make the glaze, place icing sugar in a bowl with chai-infused milk and vanilla extract and whisk to make a smooth, pourable glaze. Dip cooled doughnuts into glaze and place onto a cooling rack with a tray placed underneath to catch stray drips of glaze. These doughnuts are best eaten on the day they’re made.
Recipe courtesy of Spicy Ice-Cream