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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Proofing Time 2 hours 30 minutes
Course Bread, Brunch, Celebration, Dessert, Finger food, Spices, Sweet tooth, tea time
Cuisine American, Italian
Servings 12 mini bombolinis

Equipment

  • Mixing bowl
  • Scraper
  • Deep sauce pot
  • Whisk
  • Rubber spatula
  • Stainer
  • Piping bag
  • Fork/knife

Ingredients
  

For the bombolini:

  • 160 gm all purpose flour
  • 1 egg
  • 65 gm milk
  • 5 gm cardamom powder
  • 1/2 tsp cinnamon powder
  • 1 orange zest
  • 15 gm castor sugar
  • 15 gm instant yeast
  • 1/2 tsp salt
  • 40 gm soft butter
  • 45 gm castor sugar +1 tsp cardamom powder for coating

For the masala chai custard:

  • 120 ml milk
  • 120 ml heavy cream
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 tsp tea powder
  • 1 tsp masala chai powder check notes
  • 2 eggs
  • 60 gm castor sugar
  • 45 gm corn flour
  • Pinch of salt
  • 30 gm butter

Instructions
 

To make the Bombolini dough:

  • Add lukewarm milk, sugar to a mixing bowl and sprinkle yeast on top. In 4 to 5 minutes little bubbles will start to form on the surface.
  • Once this happens add your egg, orange zest, salt, flour cardamom and cinnamon powder and butter.
  • Knead the ingredients for 10 minutes or until they form a smooth, tacky dough that pulls away from the sides of the bowl. If your dough is too wet, add flour 1 teaspoon at a time until it is the proper consistency. You can do this in a stand mixer as well. 
Turn your dough onto a flat surface. Use your hands to work it into a ball.

  • Once you formed a ball, place it in a lightly greased bowl covered with plastic film. Let the dough rest for an hour to an 2 hours or until it’s doubled in size. 
Knock the dough back and divide into twelve pieces. Work each piece into a compact ball.
  • Place each bombolini on a parchment paper lined sheet tray, cover them with plastic film. Let the dough rise again until doubled in size around 30 minutes.
  • Place the frying oil into a medium/large size pot and heat it to 180 degrees C.
  • Add the proofed bombolini one-by-one to the hot oil. Do not crowd the pot. Fry the bombolini in manageable batches. The total cook time is about 3-4 minutes.

To make the chai custard:

  • We start by making chai. In a sauce pot add the heavy cream, milk, masala chai powder, tea powder, lemon grass and bring to a boil. Reduce the heat and allow to simmer for a couple of minutes.
  • In a large mixing bowl, beat the eggs, sugar, vanilla, almond extract, corn flour together until smooth, pour over the hot masala chai mixture into the eggs and whisk constantly to temper the eggs. Pour in half the amount of the chai mixture and whisk well.
  • Pour the egg mixture back into the sauce pot and whisk on low heat until the mixture starts to thicken. Once it bubbles up it is done. Take it off the heat and pass the mixture through a strainer. Into the strained custard add the butter and whisk until smooth. Place cling wrap on top of the custard making sure it is in contact with it and place in the fridge to cool. In the mean time, whip the cream, make incisions into the bombolinis with chopsticks or a knife and get your piping bag ready.
  • Once the custard is cooled fold it into the whipped cream and transfer to the piping bag. Fill the bombolinis with the custard and you can add salted caramel sauce as well. Serve them warm.

Notes

  • Do not speed up the proofing process as the dough needs to rise.
  • You can doo the dough in a stand mixer with a dough hook attachment.
  • Masala chai powder recipe is here.