Prepare the Tazo Chai Pastry Cream

  • Sugar 200.0 g
  • Egg yolks 9.0 each
  • Cornstarch 50.0 g
  • Butter 85.0 g
  • TAZO® Tea Concentrate Classic Chai Latte 1:1 6 x 946 ml 30.0 ml
  • Milk 700.0 ml

Prepare the Dough

  • Rapid Rise Yeast 2.0 pack
  • Water, warm 120.0 ml
  • All-purpose flour 375.0 g
  • Yogurt, plain 30.0 ml
  • Lemon zest 1.0 each
  • Egg Yolks Beaten 2.0 each
  • Butter, melted 45.0 ml
  • Milk 120.0 ml
  • TAZO® Tea Concentrate Classic Chai Latte 1:1 6 x 946 ml 45.0 ml
  • Vanilla extract, as needed
  • Salt, as needed
  1. Prepare the Tazo Chai Pastry Cream

    • Whisk sugar, yolks, and cornstarch in a medium saucepan until smooth. Add butter, Tazo® Chai Classic Latte Concentrate, and milk; bring to a boil. Reduce heat to medium; cook,stirring, until custard is thick, 3 to 5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.
    • Refrigerate until ready to serve.
  2. Prepare the Dough

    • In a small mixing bowl place the yeast, 60 ml warm water and a pinch of sugar and let stand for 3-5 minutes until foams.
    • In a big mixing bowl place 315 grams flour, create a hole in the middle of the pile and add the yeast mixture mixing slowly. Add the warm milk, yogurt, Tazo® Concentrate Classic Chai Latte, sugar and vanilla extract and mix all well (can be done in a food processor) than add the salt and the lemon zest and mix it in.
    • Add the yolks and the margarine and the rest of the flour (60 gram) as needed so dough would not be too sticky but not too dry as well. Transfer to an oiled, big mixing bowl and let rise for an hour and a half, until doubles in volume.
    • Punch the dough lightly and transfer to a lightly floured working surface. With a rolling pin roll the dough to be 2/3 cm thick and then cut circles using a cup or a cookie cutter. Place the dough circles on a floured tray and let rise again for about 45 minutes in a warm place.
  3. Prepare the Donut

    • Dip fry the donuts in vegetable oil heat to 190°C, turning the donuts so they are golden from all sides. Remove to a tray lined with paper towels. Allow to cool.
    • Make small hole in donut and pipe in Tazo Chai Pastry Cream and dust with confectioners sugar.
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