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
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
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