Vanilla Chai Doughnuts

As a pastry chef the number one question I am always asked is, "What is your favorite dessert to make?'' Although I don't have a favorite one to make, I really do love making anything that falls into the "dessert" category.  I do, on the other hand have a favorite one to eat, and my answer is doughnuts...always doughnuts. Cake, yeast, fried, baked, doesn't matter I love them all. For my very first post I thought it would be fitting to share these spicy chai cake doughnuts. Hope you enjoy!

Vanilla Chai Doughnuts (makes 10-12)

312 g all purpose flour (2 1/2 cups)

170 g sugar (3/4 cup)

2 eggs

150 g milk (3/4 cup)

45 g melted butter (3 Tablespoons)

11 g baking powder (2 teaspoons)

6 g cinnamon (2 teaspoons)

6 g ginger powder (2 teaspoons)

3 g cardamom (1 teaspoon)

3 g cloves (1 teaspoon)

Oil for frying

Cinnamon Sugar

1 cup granulated sugar

2 teaspoons ground cinnamon

To make the doughnut dough, mix flour, sugar, baking powder, and spices together. 

Add milk, melted butter and eggs. The dough will be very stiff and may require you to combine it with your hands.

Once combined, let the dough rest for about 15-20 minutes. This will allow the gluten to relax and the dough will be easier to roll out.

Roll out the dough on a lightly floured surface to about 1/2 inch thick. Using a 3 inch circle cutter, cut out doughnuts, and the centers with a 1 inch circle cutter. The scraps of this dough may be rolled out again but will result in less tender doughnuts. So when cutting, cut as close together as possible to get maximum yield the first time around. 

Fill a 4 quart pot about half way with oil and heat to 375 degrees fahrenheit. Fry no more then 3 doughnuts at a time for 90 seconds flipping over half way through. 

Drain fried doughnuts on paper towels. Cool slightly

Dredge doughnuts in cinnamon sugar and enjoy!

*Doughnuts are best eaten the day they are made.