Masala Chai Bombolini

Fluffy mini yeasted doughnuts dusted in cardamom sugar and filled with a sweet masala chai custard that is packed with all the spices. This is a delicious Indian fusion dessert recipe to make for any occasion.

Okay hear me out, instead of modaks would you try one of these bombolinis instead? To those who don’t know what Modaks are, they are traditional Indian sweets made for Ganesh chaturthi, there are a variety of fillings and flavors you can make but they are small bite sized and have a very special shape. These bombolinis remind me of them and I thought it would be a fun way to introduce something new.

I am not here to shake tradition, by all means go for your traditional desserts but these bombolinis hit the spot. They are soft, fluffy and so simple to make. If you have a stand mixer it is even easier. I would suggest making the dough the night before to reduce the work load. You could even make the custard the night before and just fry/coat and fill the doughnuts the next day. The doughts are so soft and tender as it is a brioche dough. So before we get into the recipe, let us look at some of the details about a bombolini.

What is a bombolini? What is a bombolini in English?

Bombolini or bombolino comes from the Italian word “bombs” meaning bomb which is accurate as the dough encases a filling which literally explodes in your mouth once you bite into it. They are known as doughnuts in English. I have noticed that bombolinis can be smaller in size in comparison to the regular ones we buy and eat. They can be filled with any filling of your choice and coated in granulated sugar, icing sugar, glaze or no coating at all.

What is the difference between doughnuts and bombolini?

The main difference between them is that doughnuts would be rolled and cut out while bombolinis would be rolled into balls and fried. Also, the leavening process for bombolinis can be longer as they are more brioche like in ingredients in and method of preparation while doughnuts may or may not be an enriched dough which wouldn’t necessarily require long fermentation.

What is masala chai?

“Masala Chai” translates to Spiced Tea. It is an Indian drink that is served all across the country, in street stalls, restaurants, cafes, hotels etc. it has become one of the most iconic drinks to make and enjoy as part of the culture in India. There are many ways to make it, with an array of spices, saffron, jaggery etc. I have a masala chai recipe that is my go to, I would suggest check out the post for more information.

What is masala chai custard?

Custard can be thick or thin, it is a sweet dessert sauce or filling based on what you are using it for. It is traditionally French and there are many box mixes to gather which you can use to prepare it. A traditional custard recipe includes eggs, sugar, corn flour, vanilla, milk, heavy cream and butter. I have made masala chai first and then turned it into a custard with the addition of eggs, sugar, cream and butter. Once the custard is ready, I allow it to cool completely and then fold it into whipped cream to add more lightness and air into the filling.

What ingredients do you need to make masala chai bombolini?

For the bombolini – we need instant yeast, sugar, salt, all purpose flour, milk, egg, butter, orange zest, cardamom and cinnamon powder. We need more sugar and cardamom powder for coating the doughnuts once fried.

For the masala chai custard – we need milk, heavy cream, tea powder, masala chai powder (check out my homemade recipe here), lemon grass (optional but adds a delicious flavor), eggs, sugar, vanilla, almond extract, salt, butter and whipped cream.

What equipment do you need to make masala chai bombolini?

To make the bombolini we need a large mixing bowl, your hands, a scraper if you have one and cling wrap. I would recommend using a stand mixer to make the dough as it really speeds up the process. I like frying the bombolinis in a heavy bottom sauce pot that is medium un size, use a fork to turn them or a wooden chopstick. Once they are fried, they need to be coated in cardamom sugar in a bowl. To make the custard we need a heavy bottom sauce pot, whisk and rubber spatula. I like straining the custard and it must be cling wrap while it cools. To fill the bombolinis we need a piping bag and large round tip nozzle. I would suggest using a butter knife or chopstick to make a hole in the bombolinis once fried.

Serving and storing these masala chai bombolini?

They are best served warm with more chai. You could also enjoy them with a glass of milk. Serve them as a snack, for tea or as a dessert. I would love to receive a tray of these for any potluck so feel free to make this and share it with friends and family over dinner parties. The fried oughts without the filling can be wrapped in cling wrap in a tray and stored at room temperature for a day. If you are storing them longer place them in the fridge and allow them to come other room temperature before using. the. Filling can be made ahead as well, a day prior. The filled bombolini can be stored at room temperature for a day in an air tight container or in the fridge for up to 3 days. They are best eaten at room temperature or slightly warmed in the microwave for 15 seconds.

Looking for more Indian fusion dessert recipes?

Now that we have covered how to make this masala chai bombolini recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.