for 12 pieces

Chai cream

2 dl	milk
50 g	sugar
1 tbsp	Maizena cornflour
2	fresh eggs
1 pinch	salt
2 bags	Chai Tea

Dough

450 g	white flour
1 tsp	salt
80 g	sugar
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
2 ½ dl	milk

To deep-fry

oil, for deep-frying

To fill

2 tbsp	icing sugar, to dust
1 bag	Chai Tea

How it's done

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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