Homemade Chai Custard Donuts: Your Ultimate Guide to Fluffy, Spiced Perfection

Get ready to fall in love with these irresistible Chai Custard Donuts! Each one is a golden-fried masterpiece, generously filled with a velvety, chai-spiced custard, and crowned with a shimmering, sweet chai glaze. Imagine the softest, fluffiest donut dough, bursting with warm, aromatic spices – it’s truly the donut equivalent of your favorite cozy chai latte, transformed into an unforgettable dessert. This recipe brings together the best of fall baking in every single bite, promising a delightful treat that’s perfect for sharing or savoring on a crisp autumn day.

These chai custard donuts encapsulate everything wonderful about seasonal baking. The rich blend of warm chai spices infuses every component – from the pillowy, buttery homemade donut dough to the incredibly creamy custard filling, and finally, the glistening, sweet glaze. My goal was to craft a donut that embodies the essence of fall, and the complex, aromatic profile of chai was the perfect inspiration. It’s a harmonious symphony of flavors and textures that transports you to a cozy autumn afternoon with every delicious bite. While they might appear to be a challenging, bakery-quality treat, this detailed, step-by-step guide is designed to empower even novice bakers to create stunning, delectable donuts that will impress everyone.

More Delicious Fall & Spiced Recipes to Try

• How To Make Oreo Crème Brûlée Cake From Scratch
• Pumpkin Vanilla Chai Cake
• Frosted Chai Sugar Cookies With Spiced Frosting
• Caramel Carrot Cake With Chai Spiced Frosting

Why You’ll Adore This Chai Custard Donut Recipe

Prepare to add this Chai Custard Donut recipe to your rotation of favorite desserts. Here’s why these homemade delights are truly special:

• Authentic Cozy Chai Flavor: We’re not just sprinkling a little spice! This recipe infuses the robust, warming spices of a classic chai latte into both the creamy custard and the sweet glaze. Every single bite is a rich, aromatic experience that will wrap you in comfort.
• Pillowy, Perfectly Fried Donuts: Forget baked donuts – these are the real deal! Our yeast-risen dough is fried to golden perfection, resulting in an incredibly light, airy, and fluffy texture that simply melts in your mouth. The contrast between the crispy exterior and soft interior is truly divine.
• Rich and Creamy Custard Filling: The heart of these donuts is our velvety smooth custard. It’s thick, luscious, and deeply spiced with chai, offering a luxurious contrast to the fluffy donut. This isn’t just any custard; it’s a dreamy, flavorful experience.
• Irresistible Chai Glaze: A final drizzle of our sweet chai glaze adds an extra layer of flavor, shine, and the perfect amount of sweetness. It beautifully complements the spiced custard and makes these donuts look as good as they taste, with every drop contributing to the overall chai experience.
• Perfectly Sized for Sharing (or Not!): This recipe yields a manageable batch, making it ideal for a small gathering or a special treat without feeling overwhelmed by a massive quantity of frying oil. It’s just enough to satisfy your craving for homemade, gourmet donuts.

Essential Ingredients for Your Chai Custard Donuts

Gathering your ingredients is the first step to creating these delightful chai custard donuts. Here’s a detailed look at what you’ll need, along with tips for each component. For the precise measurements, please refer to the comprehensive recipe card below!

• Whole Milk: Crucial for both activating the yeast in the dough and forming the rich, creamy base of your custard. Whole milk provides the necessary fat content for a truly luxurious texture in both elements.
• Active Dry Yeast: The magical ingredient that gives your donuts their signature light and fluffy texture, allowing them to rise beautifully. Ensure it’s active for best results!
• Granulated Sugar: Sweetens the donut dough, the indulgent custard, and also plays a vital role in activating the yeast, ensuring your donuts are light and airy.
• Unsalted Butter: Adds incredible richness, tender crumb, and moisture to your donut dough. Using unsalted butter allows you to control the overall salt content of the recipe.
• Eggs + Egg Yolks: Eggs provide structure to the dough, while the extra egg yolks are key for making the custard wonderfully thick, creamy, and custard-like. Always bring them to room temperature for easier incorporation.
• Bread Flour (or All-Purpose Flour): Bread flour, with its higher protein content, contributes to a delightful chewiness in the donuts. However, high-quality all-purpose flour will still produce excellent, fluffy donuts if bread flour isn’t available.
• Fine Sea Salt: Essential for balancing the sweetness in both the dough and the glaze, and for enhancing all the complex flavors of the chai spices.
• Lard or Vegetable Oil: The preferred choice for frying these donuts until they reach a perfect golden-brown hue. Lard can impart a slightly richer flavor, but vegetable oil works wonderfully.
• Chai Spice Mix (Cinnamon, Ginger, Cardamom, Allspice, Nutmeg, Cloves, Black Pepper): This carefully balanced blend of spices is what transforms ordinary donuts into a warm, aromatic chai latte experience. Each spice plays a role in creating that signature cozy flavor profile.
• Cornstarch: The thickening agent for our luscious custard, ensuring it achieves that perfect pudding-like consistency.
• Vanilla Extract or Vanilla Paste: Adds a layer of warm, sweet depth to both the donut dough and the chai custard, enhancing the overall flavor. Vanilla bean paste offers a more intense vanilla flavor and visible specks.
• Heavy Cream: Whipped and gently folded into the chilled custard, it makes the filling incredibly light, airy, and fluffy – a true cloud of spiced deliciousness.
• Powdered Sugar: Forms the smooth, fine base of your sweet and shiny chai glaze.
• Melted Butter + Corn Syrup (for Glaze): These two ingredients are the secret to achieving a beautifully glossy, professional-looking glaze that hardens slightly but remains delightfully soft.
• Milk (for Glaze): Used to thin the glaze to the perfect dipping consistency, ensuring it coats the donuts evenly without being too thick or too runny.

Step-by-Step Guide to Crafting Your Chai Custard Donuts

Embark on this delightful baking journey with our detailed instructions. We’ll guide you through each stage – from preparing the rich dough and creamy custard to frying, glazing, and finally assembling your perfect fluffy donuts.

Preparing the Dough (Day Before for Best Results)

• Activate the Yeast: In a small bowl, gently stir together the warm whole milk (ensure it’s around 110°F to properly activate the yeast without killing it), active dry yeast, and 1 teaspoon of granulated sugar. Let this mixture rest for 5-10 minutes. You’re looking for a foamy layer to appear on top, which indicates your yeast is active and ready to work its magic.
• Combine Dry & Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the bread flour (or all-purpose flour) and fine sea salt. Add the remaining granulated sugar, large eggs, egg yolks, and the activated yeast mixture. Mix on low speed for about 4 minutes until the ingredients start to come together into a shaggy dough.
• Incorporate the Butter: With the mixer still running on low, add the softened unsalted butter one tablespoon at a time. It’s crucial to let each tablespoon fully incorporate into the dough before adding the next. This process usually takes 2-3 minutes and helps create a rich, tender dough.
• Knead to Perfection: Increase the mixer speed to medium and continue kneading for another 6-8 minutes. Your goal is a smooth, elastic, and slightly sticky dough. The dough should pull away from the sides of the bowl but still cling a little to the bottom.
• Adjust Stickiness (if needed): If your dough feels excessively sticky, cover the bowl and let it rest for 5 minutes. This allows the flour to fully hydrate and absorb the butter. After resting, knead for 1 more minute; it should be much easier to handle.
• Overnight Chill: Transfer the dough to a lightly greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and refrigerate overnight, ideally for 6-12 hours. This slow cold proof develops deep flavors and makes the dough much easier to roll and cut.

Crafting the Aromatic Chai Spice Mix

• In a small bowl, precisely combine your cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, and freshly cracked black pepper. Stir well until all the spices are evenly distributed. This will be your star flavor component! Set half of this mix aside for the custard and the other half for the glaze.

Preparing the Creamy Chai Custard (Also Best Made the Day Before)

• Infuse the Milk: In a medium saucepan, gently heat the whole milk, granulated sugar, and pure vanilla extract over medium-high heat. Stir occasionally until the mixture begins to bubble around the edges and a light foam forms on top (about 3-5 minutes). Be vigilant to prevent it from boiling over.
• Prepare Egg Mixture: In a separate medium bowl, whisk together the egg yolks, cornstarch, and half of your prepared chai spice mix until the mixture is completely smooth and pale yellow.
• Temper the Eggs: This crucial step prevents the eggs from scrambling. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture, whisking vigorously and constantly. This gradually brings the temperature of the eggs up. The mixture should become smooth and slightly warm, not lumpy.
• Thicken the Custard: Return the saucepan with the remaining hot milk to the stove. While whisking quickly, gradually pour the tempered egg mixture back into the saucepan. Reduce the heat to medium and continue to cook, whisking continuously, until the custard thickens significantly.
  • Texture Cue: It should resemble a very thick pudding, almost scoopable, and feel resistant as you stir, similar to brownie batter.
  • Spoon Cue: Dip a spoon into the custard; if you can draw a clean line across the back of the spoon with your finger, it’s ready.
  • Bubble Cue: You might notice slow, thick bubbles popping up in the center of the custard when it’s reached the correct consistency.
• Chill the Custard: Remove the thickened custard from the heat and transfer it to a clean, heatproof bowl. Immediately press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature for 20-30 minutes, then refrigerate overnight until it’s thoroughly chilled and firm. The final whipping with heavy cream will happen just before assembling the donuts.

Cutting and Proofing the Donut Dough

• Roll the Dough: On a lightly floured surface, gently roll out your chilled donut dough to a uniform ½-inch thickness. Avoid overworking the dough to maintain its tenderness.
• Cut the Donuts: Using a 3-inch round donut cutter, cut out approximately 9 rounds. For any leftover scraps, gently twist them into “crullers” or small donut holes to fry, rather than re-rolling the dough too many times, which can make them tough.
• Second Proof: Carefully place the cut donut rounds onto a baking sheet lined with parchment paper, leaving ample space between each. Loosely cover the tray with plastic wrap or a clean kitchen towel. Allow them to rise in a warm, draft-free place for 1-2 hours, or until they look visibly puffy and are at room temperature. They should be light and airy, but not doubled in size.

Frying for Golden Perfection

• Heat the Oil: In a deep, heavy-bottomed pot (like a Dutch oven), heat your lard or canola oil to a consistent 325°F (160°C). A candy thermometer is highly recommended for accuracy – maintaining the right temperature is key for perfect donuts.
• Fry in Batches: Gently lower 2-3 donuts into the hot oil at a time. Avoid overcrowding the pot, as this will drop the oil temperature and result in greasy donuts. Fry each side for 60-90 seconds, or until they achieve a beautiful golden-brown color.
• Drain and Cool: Using a slotted spoon or chopsticks, carefully remove the fried donuts from the oil and transfer them to a wire rack that has been lined with paper towels. This allows excess oil to drip off. Let them cool completely before attempting to fill them.

Whipping Up the Chai Glaze

• In a large mixing bowl, combine the powdered sugar, a pinch of salt, vanilla extract, melted butter, milk, corn syrup, and the remaining half of your prepared chai spice mix. Whisk vigorously until the glaze is completely smooth, shiny, and has a pourable, yet thick, consistency. Adjust with a splash more milk if too thick, or a bit more powdered sugar if too thin.

Assembling Your Masterpiece: The Chai Custard Donuts

• Whip the Cream: In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), whip ⅔ cup of heavy cream until it forms soft to medium peaks (the peaks should curl slightly at the tip).
• Combine Custard and Cream: Add the thoroughly chilled chai custard to the whipped cream and continue to whip until the mixture is smooth and light. Then, gently fold in the remaining ⅓ cup of heavy cream with a spatula until everything is evenly combined, creating a lighter, airier custard.
• Prepare for Filling: Transfer your lightened chai custard to a pastry bag fitted with a round piping tip. Take each cooled donut and use a chopstick or the handle of a wooden spoon to carefully poke a hole into the side or top, wiggling it gently to create a small pocket inside for the filling.
• Fill the Donuts: Insert the piping tip into the hole and gently pipe the chai custard into each donut until it visibly puffs up, indicating it’s nicely filled.
• Glaze and Garnish: Dip the filled donuts into your prepared chai glaze, ensuring an even coating. Let them set on the wire rack for about 10 minutes to allow the glaze to firm up slightly. For an extra touch of elegance and flavor, you can pipe a few decorative squiggles of the remaining chai custard on top, or sprinkle with a pinch of extra chai spice.

Expert Tips & Tricks for Perfect Chai Custard Donuts

Achieving bakery-quality donuts at home is easier than you think with these professional tips and tricks:

• The Perfect Proofing Environment: If your kitchen is cool, don’t despair! A clever hack is to use your turned-off oven with just the light on. The gentle warmth from the oven light creates an ideal, cozy spot for your shaped donuts to rise beautifully.
• Ensure a Grease-Free Glaze: For a glaze that adheres perfectly and stays put, make absolutely sure your donuts are completely cooled before dipping them. Dipping warm donuts can cause the glaze to melt, slide off, or become absorbed by residual oil, leaving a messy finish.
• Mastering Even Frying: To maintain a consistent oil temperature and achieve evenly cooked, non-greasy donuts, fry them in small batches (typically 2-3 at a time). Overcrowding the pot significantly lowers the oil temperature, leading to heavy, oily donuts.
• Gentle Flipping Technique: Avoid using tongs, which can easily dent or deflate your delicate donuts. Instead, opt for chopsticks or a wide slotted spoon to gently flip and remove them from the hot oil, preserving their fluffy shape.
• Achieving the Ideal Glaze Consistency: The perfect glaze should be thick enough to coat but thin enough to drip off smoothly. If your glaze appears too thick, whisk in a very small splash more milk. If it’s too thin, gradually add extra powdered sugar until it reaches the desired consistency.
• Custard Texture Adjustment: After chilling, if your chai custard feels too firm or thick, simply whisk in a tablespoon or two of cold heavy cream until it loosens to your desired smooth consistency, *before* folding in the whipped cream.
• Amplify the Flavor: For an even more profound vanilla note, consider substituting pure vanilla extract with an equal amount of high-quality vanilla bean paste in both the dough and the custard. The visible specks will also add a gourmet touch!
• Elegant Decorating Suggestions: After dipping your donuts in the chai glaze, and before it fully sets, sprinkle them with a touch of cinnamon sugar, a dusting of extra chai spice mix, or even a few finely crushed pistachios for a beautiful and flavorful finish.
• Embrace the Overnight Chill: Don’t rush the process! Allowing the donut dough to chill in the refrigerator overnight is a game-changer. It not only deepens the flavor profile but also makes the dough much firmer and easier to roll, cut, and handle for frying.
• Safety First When Frying: Always use a deep pot and keep a close eye on your oil temperature. Have a fire extinguisher designed for kitchen fires nearby, just in case, and never leave hot oil unattended.

Frequently Asked Questions About Chai Custard Donuts

Here are answers to some common questions you might have while making this delightful donut recipe:

• Can I bake these Chai Custard Donuts instead of frying them?

  While frying truly gives these donuts their signature light, fluffy texture and golden exterior, you can bake them for a healthier alternative. However, be aware that baked donuts will have a softer, more bread-like consistency rather than the classic fried donut chew. Adjust baking time as needed until golden brown.

• Do I absolutely need bread flour for this recipe?

  No, not at all! While bread flour adds a lovely, subtle chewiness due to its higher protein content, good quality all-purpose flour will work perfectly fine and still produce delicious, fluffy donuts. Use what you have on hand.

• Can I use vegetable oil if I don’t have lard?

  Absolutely! Vegetable oil (like canola or sunflower oil) is an excellent choice for frying these donuts. It’s neutral in flavor and provides consistent results for golden-brown perfection.

• Is it possible to make smaller mini donuts?

  Yes, certainly! If you prefer mini donuts, simply use a smaller round cutter to shape them. Just remember to reduce the frying time accordingly, as smaller donuts will cook much faster.

• What if I’ve never made custard before and I’m worried it will be lumpy?

  No worries at all! Our detailed texture, whisk, spoon, and bubble cues in the instructions are designed to guide you. The key is constant whisking, especially when tempering the eggs. If, despite your best efforts, your custard does end up with a few lumps, don’t panic! Simply strain it through a fine-mesh sieve immediately after cooking to achieve that silky-smooth consistency.

• Can I make the donut dough ahead of time, beyond the overnight chill?

  The dough is best used within 24 hours of its initial overnight chill. If you need to extend this, you could freeze the unproofed dough (tightly wrapped) for up to 2 weeks. Thaw in the refrigerator overnight before rolling and proofing as directed.

Recommended Tools for Effortless Chai Custard Donut Making

Having the right tools can make all the difference in your donut-making success. These are my top recommendations and why they’ll be invaluable:

• Stand Mixer with Dough Hook: This is your best friend for donut dough! It eliminates the arm workout, ensuring your dough is perfectly kneaded, smooth, elastic, and properly developed for that signature fluffy texture.
• Candy/Deep-Fry Thermometer: A non-negotiable tool for frying. It accurately monitors your oil temperature, preventing burnt exteriors with raw insides (too hot) or greasy, oil-soaked donuts (too cool). Aim for a consistent 325°F (160°C).
• Wire Rack: Essential for cooling fried donuts. It allows air to circulate around them, letting excess oil drip away and preventing the bottoms from becoming soggy. Line it with paper towels for extra oil absorption.
• Piping Bag with Round Tip: This makes filling your donuts with the creamy chai custard incredibly neat and efficient. Trying to spoon custard into the small donut pockets just won’t give you the same beautiful, full result.
• Large Baking Sheet Lined with Parchment Paper: Ideal for proofing your shaped donuts. The parchment prevents sticking and makes transferring the delicate dough rounds to the hot oil much easier.
• Small to Medium Heavy-Bottomed Saucepan: Perfect for cooking the custard. Its size helps the custard heat evenly and thicken without scorching, and a heavy bottom prevents burning.
• Slotted Spoon or Chopsticks: These tools are best for handling the delicate donuts during frying. They allow you to gently flip and remove the donuts without piercing or squishing them.

Storing & Freezing Your Chai Custard Donuts

These homemade chai custard donuts are undoubtedly best enjoyed fresh, but here’s how you can store them to savor their deliciousness longer:

• Storing Filled Donuts: Once filled and glazed, these donuts contain a dairy-based custard, so they must be stored in an airtight container in the refrigerator. They will maintain their best quality for up to 2 days. The donut dough may become slightly less soft over time, but the flavors will still be delightful.
• Freezing Unfilled, Unfrosted Donuts: For longer storage, you can freeze the *unfilled and unfrosted* fried donuts. Once completely cooled after frying, place them in a single layer on a baking sheet to freeze solid, then transfer them to freezer-safe bags or containers. They can be frozen for up to 1 month. When ready to serve, thaw them at room temperature, then fill and glaze as per the recipe instructions.
• Custard Preparation Ahead: The chai custard itself can be made up to 1 day in advance. Store it covered with plastic wrap pressed directly onto its surface in the refrigerator. Before using, give it a good whisk to loosen it, and then proceed with whipping in the heavy cream.

We hope you enjoy making and devouring these incredibly flavorful Chai Custard Donuts! Don’t forget to save this recipe card for future baking adventures and share your delightful creations with us. Your feedback and questions are always welcome. Follow me on Instagram, Pinterest, and TikTok for more fun and delicious baking content!

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Recipe Card: Chai Custard Donuts

Chai Custard Donuts

Molly Murphy

These Chai Custard Donuts are fried until golden, filled with creamy chai-spiced custard, and finished with a sweet chai glaze. They’re soft, fluffy, and full of cozy chai flavor – a true dessert interpretation of a chai latte.

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Course Dessert

Cuisine American

Servings 9 donuts

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 the chai spiced mix:

• 2 tablespoons cinnamon
• 2 teaspoon ground ginger
• 2 teaspoons cardamom
• 1 teaspoons allspice
• 1 teaspoons nutmeg
• 1 teaspoons 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 recipe above
• 3 egg yolks
• ¼ cup cornstarch
• 1 cup heavy whipping cream, divided

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
• Remaining Chai spice mix the other half from recipe above

Instructions

 

Make the Dough (Day Before)

• In a small bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
  1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar for yeast activation
• In the bowl of a stand mixer with the dough hook, whisk flour and salt thoroughly.
  5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled, 2 teaspoons salt
• Add the ¼ cup sugar, room temperature eggs, egg yolks, and the activated yeast mixture to the stand mixer. Mix on low speed for 4 minutes until a shaggy dough forms.
  ¼ cup granulated sugar, 2 large eggs, 2 large egg yolks
• Gradually add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. This step should take about 2-3 minutes.
  ½ cup unsalted butter softened
• Increase the speed to medium and knead for another 6-8 minutes until the dough becomes smooth, elastic, and slightly sticky to the touch.
• If the dough remains too sticky, cover the bowl and let it rest for 5 minutes. This allows the flour to absorb more moisture. Then, knead for 1 additional minute.
• Transfer the dough to a lightly greased bowl, turn it once to coat, then cover tightly with plastic wrap. Refrigerate overnight (6-12 hours) for optimal flavor and easier handling.

Chai Spice Mix:

• In a small bowl, thoroughly combine cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, freshly cracked black pepper, and fine sea salt. Set aside. Divide this mix into two equal portions for later use.
  2 tablespoons cinnamon, 2 teaspoon ground ginger, 2 teaspoons cardamom, 1 teaspoons allspice, 1 teaspoons nutmeg, 1 teaspoons ground cloves, 1 teaspoon freshly cracked black pepper, 1 teaspoon fine sea salt

For The Chai Spiced Custard (Prepare Day Before)

• In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium-high until it’s bubbling around the edges and slightly foamy (3-5 minutes). Do not let it boil over.
  ½ cup granulated sugar, 1 ½ cups whole milk, 1 teaspoon pure vanilla extract
• In a medium bowl, whisk together egg yolks, cornstarch, and one half of the chai spice mix until smooth and uniform.
  Half of the Chai spice, 3 egg yolks, ¼ cup cornstarch
• Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture, whisking continuously. This vital step tempers the eggs, preventing them from scrambling. The mixture should become smooth and warm.
• Return the saucepan with the remaining hot milk to the stove. While whisking quickly, add the tempered egg mixture back into the saucepan.
• Reduce heat to medium and cook, whisking without interruption, until the custard thickens significantly. It should resemble a very thick pudding, feeling resistant as you stir (like brownie batter). You may observe slow, thick bubbles popping up in the center when it’s ready.
• Remove from heat and transfer the custard to a heatproof bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow to cool for 20-30 minutes at room temperature, then refrigerate overnight until completely chilled. The remaining heavy cream will be incorporated during assembly.

Cut and Proof the Donuts

• On a lightly floured surface, gently roll the chilled dough to a consistent ½-inch thickness.
• Using a 3-inch round cutter, cut out approximately 9 donut rounds. Gather any scraps and twist them into small crullers or donut holes for frying, avoiding re-rolling the dough too many times.
• Place the cut donuts on a parchment-lined baking sheet, ensuring they are loosely covered. Let them rise in a warm, draft-free spot for 1-2 hours until they are puffy and have come to room temperature.

Fry the Donuts

• Heat the lard or canola oil in a deep pot to precisely 325°F (160°C). Use a candy thermometer for accuracy.
  2 cups lard or canola oil
• Carefully fry the donuts in small batches (2-3 at a time) for 60-90 seconds per side, until they turn a beautiful golden brown. Maintain consistent oil temperature.
• Remove the fried donuts with a slotted spoon and place them on a paper towel-lined wire rack to drain and cool completely before filling.

Make the Chai Glaze

• In a large bowl, vigorously whisk together the powdered sugar, salt, vanilla, melted butter, milk, corn syrup, and the remaining half of your chai spice mix until the glaze is completely smooth and shiny.
  4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 tablespoon melted butter, ⅓ cup milk, 1 tablespoon corn syrup, Remaining Chai spice mix

Assemble the Donuts

• In a stand mixer with the whisk attachment, whip ⅔ cup of heavy cream to medium peaks (peaks should curl slightly at the tip).
  1 cup heavy whipping cream, divided
• Add the thoroughly chilled chai custard to the whipped cream and whip until the mixture is smooth and light.
• Gently fold in the remaining ⅓ cup of heavy cream with a spatula until evenly combined, creating a lighter, airier filling.
• Transfer the lightened custard to a piping bag fitted with a round tip. Use a chopstick or the handle of a wooden spoon to carefully poke a hole into the side or top of each cooled donut, wiggling gently to create an internal pocket.
• Insert the piping tip into the hole and pipe the chai custard into each donut until it visibly puffs up.
• Dip or spoon the chai glaze over each filled donut. Allow them to set on a wire rack for about 10 minutes. For an optional garnish, pipe extra custard squiggles on top or sprinkle with a pinch of chai spice.

Keyword donut, chai, custard, fall, dough, homemade, spiced, dessert

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