Bao Doughnuts With Chai Cream Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well incorporated.

Combine Wet Ingredients

In another bowl, whisk together the milk and eggs until well blended. Melt the unsalted butter and add it to the wet mixture, stirring until combined.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps are okay.

Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently for a minute or two, just until it comes together.

Roll the dough out to about 1/2 inch thickness. Use a round cutter to cut out doughnut shapes, making sure to cut out a smaller circle in the center for the doughnut hole.

In a deep frying pan or pot, heat oil over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the doughnuts in batches. Fry until golden brown on both sides, about 2-3 minutes per side.

Remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.

In a mixing bowl, whip together heavy cream, powdered sugar, and chai spices until soft peaks form. This will be your chai cream filling.

Once the doughnuts have cooled slightly, use a piping bag to fill each doughnut with the chai cream.

Top with blackberry, Thai basil, and sprinkle with white and dark chocolate cake crumble for garnish.