Vanilla Chai Baked Donuts

Donuts are one of those treats that are perfect anytime of the day. They are go-to for many as a quick breakfast, but they are just as good as a midday snack or an after-dinner dessert. Now, I am not a coffee drinker at all. The closest I come is a Frappucino from Starbucks, but let’s face it, that’s more sugar than coffee. LOL! I am a tea drinker though, and one of my favorite teas is Chai tea. So, when I saw this recipe for Vanilla Chai Baked Donuts, I knew I had to try it and I wasn’t disappointed.

What is great about this recipe is that it doesn’t require you to use a hand mixer or stand mixer. You mix the wet ingredients together in one bowl and the dry in another and then combine the two. Next, you transfer the batter to a piping bag (or resealable bag) and fill your donut pan.

After baking them for about 10 minutes, let them cool in the pan for a few minutes before transferring to a wire rack.  And once they are cool enough to handle, brush melted butter on both sides and then dredge them in a chai sugar topping.

Final result… A donut that had a nice vanilla flavor with a coating of warm spices that made it extra delicious.

 

Vanilla Chai Baked Donuts

Ingredients:

For the Donuts:

1/2 cup milk*

2 tablespoon unsalted butter, melted

1/4 cup sugar

1 large egg

2 tablespoons sour cream

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

 

For the Chai Sugar Topping:

3 tablespoons unsalted butter, melted

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cardamom

1/4 teaspoon allspice

Pinch of black pepper

 

*I used whole milk

 

Directions:

Preheat the oven to 350 F. Spray a donut pan with baking spray and set aside. *

In a medium bowl whisk together the milk, butter, sugar, egg, sour cream and vanilla extract until well combined. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.

Pour the wet ingredients into the dry ingredients and whisk together until just combined.

To make filling the donut pan easy, transfer the batter to either a piping bag or a large Ziplock bag and fill the cavities of the donut pan halfway.

Bake for 9 – 10 minutes, or until the edges are lightly browned. To test for doneness, when you poke the donut it should bounce back. Cool the donuts for 2 minutes in the pan and then transfer them to a wire rack to cool. If you don’t have a second donut pan, wipe the pan out and re-spray and fill with the remaining batter.

In a medium bowl combine the ingredients for the sugar coating, except the melted butter. Place the wire rack the donuts are on over a large baking sheet or a piece of wax paper. While the donuts are still warm, but, cool enough to handle, brush both sides with the melted butter and then toss in the chai-spice sugar.

*If you have 2 donut pans, prepare both of them.

Recipe from Mike Bakes NYC

Lavender Ricotta Donuts

Happy National Donut (or Doughnut) Day! For almost 80 years now (77 to be exact) the first Friday in June has been declared Nation Donut Day – started by the Salvation Army as a way to honor the volunteers of World War I who served donuts to soldiers. Not that there needs to be a reason to enjoy these incredibly sweet and delicious treats, but, on this day enjoying them may be a little more enticing as some places will give you a free one! In honor of today I decided to convert a Lavender Ricotta fritter recipe I made a few years back in a cooking class into donuts.

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To make the batter I combined ricotta cheese, eggs, vanilla paste, sugar, baking powder and flour in the bowl of my stand mixer and used the whisk attachment to mix the ingredients. I then added in dried lavender and continued mixing the batter until it was thick.

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Next I used a piping bag – I just snipped the end of the bag off – and piped the batter into a prepared donut pan; I sprayed it with baking spray.

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I then baked them for about 15 minutes in a 350 F preheated oven. After removing them from the oven I let them cool in the pan before inverting them on a wire rack to cool completely.

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Final outcome… They definitely tasted good – especially after an extra dusting of powdered sugar on top – but I definitely need to work on my donut making skills. I’ll be the first to admit that they are a bit wonky looking! One other thing, they didn’t have the typical dense texture of a donut, more like the moistness of a cruller thanks to the ricotta cheese.

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If you like the flavor of lavender check out these other recipes I’ve made using the herb: Lavender Cupcakes with Mascarpone Frosting and Lavender Vanilla Ice Cream. With both of these recipes I was able to get the flavor of lavender into them by soaking the dried flowers in milk overnight and then straining the milk prior to using it in the recipes.

Lavender Ricotta Donuts

Yield: 10 Donuts

Ingredients:

2 cups ricotta cheese

3 eggs, beaten

1 tablespoon vanilla bean paste*

1/4 cup sugar

3 teaspoons baking powder

1 cup flour

2 tablespoons dried lavender

Confectioners’ powder, for dusting

*Can also use vanilla extract

Directions:

1. Preheat oven to 350 F. Prep donut pan by spraying it with baking spray.

2. Whisk together the ricotta cheese, eggs, vanilla bean paste, sugar, baking powder and flour until combined. Add in the dried lavender and continue mixing until the batter is thick.

3. Transfer the batter to a piping bag or Ziploc bag and snip off the end and pipe the batter into the prepared pan.

4. Bake in the oven for 10-15 minutes, until a cake tested comes out clean. Let cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

5. Once cooled use a sifter to sprinkle the donuts with confectioners’ sugar.

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