1-First Step: Activate the yeast. Dissolve 1 packet yeast in 1/2 cup warm milk with 1 tbsp sugar. Let sit 10 minutes until foamy. This ensures lively dough for fluffy chai doughnuts.

2-Second Step: Mix dry ingredients. In a bowl, combine 2 cups flour, 1/4 cup sugar, and 1/2 tsp salt. Add the yeast mixture, 1 egg, and 3 tbsp softened butter. Knead 5 minutes until smooth. For vegan, use flax egg here.

3-Third Step: First rise. Place dough in greased bowl, cover, and let rise in warm spot for 1 hour until doubled. Punch down gently. Gluten-free dough may need shorter rise.

4-Fourth Step: Roll and cut. On floured surface, roll dough to 1/2-inch thick. Cut 3-inch rounds with cutter, reroll scraps. Place on parchment, cover, rise 30 minutes.

5-Fifth Step: Heat oil to 350°F in deep pot (use thermometer). Fry doughnuts 1-2 minutes per side until golden. Drain on paper towels. Test one first to dial in time, avoiding greasy results. For low-cal, skip to baking below.

6-Sixth Step: Brew chai concentrate. Steep 2 tea bags in 1 cup hot milk with 1 tsp each cinnamon, cardamom, ginger, cloves, pinch pepper for 10 minutes. Cool and strain. This captures espresso chai essence.

7-Seventh Step: Whip cream. Beat 2 cups heavy cream, 1/2 cup powdered sugar, 1 tsp vanilla to soft peaks. Dissolve 2 tbsp espresso in 1 tbsp hot water, fold in with 1/4 cup chai concentrate. For thicker, add cornstarch slurry (1/4 cup cornstarch + 1/4 cup water). Chill 30 minutes. Vegan: coconut cream.

8-Eighth Step: Fill doughnuts. Once cool, poke hole in side with skewer, pipe filling using pastry bag with long tip. Fill generously but avoid bursting.

9-Final Step: Spiced glaze. Whisk 1 cup powdered sugar, 2-3 tbsp milk, 1 tsp chai spices, 1 tsp espresso powder. Dip tops or drizzle. Dust with chai sugar mix. Serve warm. Total time: 3 hours. Inspired by this popular dirty chai doughnuts recipe.