Yall, I have a fabulous recipe for you today! Donuts with just a hint of chai, glazed with a delicious hint of vanilla and topped with toasted shredded coconut. I’m not sure it gets any better than this.
I was fortunate this Christmas to receive some homemade Indian spiced from the lovely Aditi, over at Confused Bawarchis. One of the fabulous spices that was included in my delicious Secret Santa box was a wonderful smelling homemade chai mix. I knew I was going to save this spice for a special recipe, and these donuts were perfect!
Have you ever had an absolutely fresh donut? Have you ever had a fresh donut that came straight from your own kitchen? It’s a fabulous feeling. These donuts were so awesome I shared them with my neighbor and my mom. They received rave reviews!
So, if you’re in the market for something sweet, I highly suggest you give this recipe a try. And don’t be afraid to add your own touch and incorporate your favorite flavors!
One thing to note, you will need to make the dough the night before, and refrigerate it overnight. Sorry, but you just gotta. This makes the donuts perfect for breakfast or even brunch!
Also, it is best that you use a stand mixer to mix the dough. If you don’t have one, no problem! Just knead the dough with your hands!
- 4 cups flour
- 1 tsp salt
- 1 tsp chai masala powder
- 3/4 cup butter
- 2 large eggs
- one package of active dry yeast
- 1/2 cup sugar
- 1 1/8 cup whole milk
- oil for frying, use an oil with a high smoking point
- 1 tsp vanilla
- 1/4 cup whole milk
- pinch of salt
- 2 1/2 cups powdered sugar
- 1/2 cup shredded coconut
In a stand mixer or a large bowl, combine flour along with the salt and chai masala and mix. You will want to use a dough hook.
Warm the milk in the microwave in 15 second increments until it is warm, but not scalding. In a small bowl, combine the warm milk with the sugar. Stir until sugar is dissolved and then add the yeast. Let sit until froth has formed.
In another bowl, beat the eggs just slightly. In another bowl, melt the butter, and let it cool. Mix the eggs and butter together in same bowl.
Take the bowl that has the yeast mixture and turn the mixer on slow speed. Slowly add the yeast mixture to the flour. Mix until incorporated, then increase speed to medium until a dough has formed. Put the speed back in low, and add in the eggs slowly. Once all the egg mixture has been incorporated, turn up the speed to medium high and mix for ten minutes. Be sure to scrape the sides down every now and then. The dough should now be ready. If you are hand mixing, this is where the mixing is very important. You must knead the dough for a long time until the dough is stretchy. If it’s not stretchy, it’s not ready. Keep going. The end result will be worth it.
Put the dough into a greased bowl and be sure to oil the top of the dough. Cover with plastic wrap and put into fridge over night to rise.
The next day is the fun day!
Preheat oven on the lowest setting. If you live in an area where it’s not freezing out right now, you don’t need to do this step.
Take the dough from the fridge and place it on a lightly floured surface. Press the dough down, and then roll it out to around 1/2 inch thick. Using either donut cutters, or whatever round you can find, cut out the donut shapes. I don’t have donut cutters, so I used a glass for the donuts, then I used a bottle top for the smaller circle inside.
Keep rolling up the dough and flattening until all dough has been used and cut.
Place the donuts pieces on a silpat or parchment paper on a tray about a half inch apart. Turn off the oven, and put the tray in the oven for the donuts to rise again for around an hour.
In a small saucepan, heat the milk until just before it starts to boil. Don’t let it boil. Take it off the burner and add the powdered sugar, vanilla, salt. Mix until everything is incorporated. Set aside.
In a pan on medium. Add the shredded coconut and toast until slightly golden. Remove from heat.
Heat oil to 375 in a large pot.
Once oil has reached 375, add a few donuts. Make sure not to add too many. I made 3 at a time, along with the donut holes.
Cook on both sides for 1 1/2 – 2 minutes each.
Place freshly fried donuts on a cooling rack to drain oil or you can place onto paper towels. I put mine on a cooling rack that was sitting right above paper.
Fry all the donuts.
Get the glaze. Stir the glaze. If it is too thick, warm it slightly until it is a liquid consistency. Using your fingers, take the donuts and dip both sides into the glaze. Put back onto the cooling rack, and top with coconut.
Now you are done!
The glaze will thicken as it cools, which will give the donuts a really cool look!
I would have added the donut holes to the pictures….except they got eaten. Oops.