1-First Step: Make the Dough Start by activating the yeast in 1 ¼ cups warm whole milk mixed with 1 teaspoon granulated sugar until it’s foamy this usually takes about 5-10 minutes. Then, knead together the yeast mixture with 5 ⅓ cups bread flour, 2 teaspoons salt, ¼ cup granulated sugar, 2 large eggs, 2 large egg yolks, and ½ cup softened unsalted butter until the dough is smooth and elastic, about 10 minutes. Once done, cover and refrigerate it overnight for easier handling the next day. This rest period helps develop the flavors and texture, making it ideal for busy schedules.

2-Second Step: Make the Chai Custard The next part involves creating the star of the show: the custard. Heat 1 ½ cups whole milk, ½ cup granulated sugar, and 1 teaspoon pure vanilla extract in a pan until it’s just foamy. In a separate bowl, whisk 3 egg yolks with ¼ cup cornstarch and half of the Chai spice mix, then temper this mixture by slowly adding the hot milk while stirring. Return everything to the pan and cook over medium heat until it thickens to a scoopable consistency, about 5 minutes. Chill it overnight in the fridge for a firm filling that pipes easily.

3-Third Step: Cut and Proof the Donut After the dough has rested, roll it out to about ½-inch thickness on a floured surface. Use a 3-inch cutter to make rounds, then place them on a baking sheet to proof for 1-2 hours in a warm spot until they’re puffy and doubled in size. If your kitchen is cool, proof them in a turned-on oven with the light for gentle warmth. This step is crucial for that light, airy texture, and you can adapt it by using a gluten-free flour if needed.

4-Fourth Step: Fry the Donuts Heat 2 cups lard or canola oil in a deep pot to 325°F, then fry the donut 1 minute per side until they’re golden brown. Work in small batches of 2-3 at a time to keep the oil temperature steady, which helps avoid greasy results. Once fried, drain them on a wire rack to cool completely about 10 minutes. For a lighter option, you could bake them instead, though frying gives that classic crisp.

5-Fifth Step: Make the Glaze In a bowl, whisk together 4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 tablespoon melted butter, ⅓ cup milk, 1 tablespoon corn syrup, and the remaining half of the Chai spice mix until smooth. Adjust the thickness with a bit more milk if it’s too thick or powdered sugar if it’s too thin. For health-conscious tweaks, consider using a low-sugar sweetener here to fit dietary preferences.

6-Sixth Step: Assemble the Donuts Whip ⅔ cup of the heavy whipping cream to medium peaks, then fold it into the chilled custard along with the remaining cream for a fluffy filling. Poke a hole in each cooled donut and pipe in the custard mixture. Dip the tops in the glaze and let them set for about 10 minutes before serving. If you like, drizzle extra custard on top for extra flair, and feel free to customize with vegan cream for plant-based variations.