Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chai cream
Dough
To deep-fry
To fill
How it's done
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Chai cream
In a pan, whisk the milk with all the other ingredients up to and including the salt. Cut open the teabags, add the tea, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the cream into a bowl through a sieve, lay cling film directly on top, leave to cool, refrigerate.
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 12 portions, shape into balls, flatten a little, place on a baking tray lined with baking paper. Cover and leave to rise again for approx. 30 mins.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Flatten the dough balls a little before deep-frying. Using a slotted spoon, lower the dough balls into the pan in batches (bottom side up). Deep-fry the doughnuts for approx. 4 mins. on each side. Remove, drain on kitchen paper.
To fill
Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Whisk the chai cream until smooth, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter), pipe the cream into the doughnuts. Dust the doughnuts with icing sugar and chai tea.
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