Homemade Baked Chai Donuts
Chai Donuts - Homemade Chai Baked Donuts are an easy spiced fall treat recipe. With a spicy and sweet frosting, they taste like a fall in one bite at of a time. The most perfect seasonal fall donuts recipe that are perfect for autumn festivities and Thanksgiving dinner.
Equipment
- donut pan (6 holes x 2 pans)
- mixing bowl
Ingredients
- 1 cup milk
- 6 chai tea bags
- 2/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 cup all purpose flour
- 1 tsp cinnamon
- 2 eggs
- 1/2 tsp allspice
- 4 tbsp almond oil (or vegetable oil)
- 5 tbsp sour cream
- 1 tsp vanilla extract
For The Chai Glaze
- 2 cups powdered sugar
- chai milk
Instructions
- Preheat the oven to 375F. Butter or grease large donut pan. You can also use donut pan with 6 donut holes, you'll get 12 donuts in total from this recipe.
- Prepare the chai infused milk. Heat the milk until just boiling. Remove the warm milk from the heat and add 3 chai tea bags into the pan. Allow to steep for 3-5 minutes. Remove the tea bags.
- Whisk together flour, sugar, baking powder, allspice, cinnamon.
- Add one egg, vanilla extract, sour cream or yogurt, vegetable oil and chai infused milk. Mix everything together until smooth.
- Refrigerate the remaining milk for the chai glaze.
- Transfer the batter to a large zip bag and chop off one of the corners. Squeeze the batter evenly into the donut pan.
- Bake the doughnuts for 10 to 12 minutes. When done, they'll spring back when touched lightly.
- Remove the donuts from the pan and allow them to rest for 20 minutes. Transfer them to a finishing rack.
- While the doughnuts cool, mix together the confectioners' sugar and a little bit of chai infused milk (about a teaspoon) to make a thick, but fluid glaze. Pour the glaze into a shallow dish.
- Dip the donuts into the glaze and place them back on a rack set.
- Sprinkle with additional cinnamon.