Chai Baked Donuts are a spicy/sweet treat for fall!
Let’s get cozy with some fall inspired treats!
I’m going to go out on a limb and admit to you that I don’t drink coffee. Not only that, I don’t even like coffee.
Not only do I not like coffee (this post is definitely sponsored by I DON’T LIKE COFFEE), but I also do my best to stay away from caffeine. So even though tea and I are on pretty good terms, it’s only the decaf ones that make it into my house.
While chai tea is usually caffeinated, I chose to go with a decaf version for these donuts because that’s what I have around for my general day-to-day drinking. I love how spicy chai is because it’s almost like having a snack, but it’s a warm, cozy drink instead.
Today we’re turning that cozy snack drink into a real snack – donuts! My town is seriously lacking in the donut department so I enjoy making my own from time to time in order to satisfy the craving.
Chai baked donuts are the perfect pairing for your fall tea, coffee (I’m not hating on you for loving coffee), or apple cider break. I infused some milk with chai tea, then used it in both the batter and the frosting for the most flavor.
Let me just say, that frosting is something special. It’s sweet, spicy, and so, so silky. I’m thinking it would also be a lovely way to ice my banana bundt cake for fall.
Lots of donut recipes I find make 8 donuts, which is kind of annoying because the donut pan I have makes 6 donuts. I was very careful to ensure this donut recipe makes 6 perfect donuts, and here is an affiliate link to the donut pan I use.
One way to get perfectly even donuts is to pipe the batter into the pan with a plastic zip top bag. You can watch the video to see just how easy this is. You could also use a pastry bag if you happen to have one of those sitting around.
These chai baked donuts can be customized! Here are a few ideas to get you started:
- If you don’t have any chai tea bags, omit the infusion step and add to the batter an additional 1/2 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground ginger
- Experiment with other tea flavors (affiliate link –> Celestial Seasonings makes some really fun options!)
- Skip the icing and dip cooled donuts in melted butter, then roll in cinnamon sugar
- After dipping the donuts in icing, while it is still wet, drizzle with store-bought or homemade caramel sauce
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- Remaining chai milk
Preheat the oven to 375ºF. Grease a donut pan with cooking spray.
In a small pot, heat milk over medium high heat until just shy of boiling. It should be hot, steamy, and small bubbles will appear around the edge. Remove from the heat and submerge the chai tea bags in the milk. Allow to steep for 5 minutes. Remove the tea bags, using the back of a spoon to squeeze out all the milk that may have been absorbed by them.
Meanwhile, whisk together flour, granulated sugar, baking powder, cinnamon, and allspice in a large bowl. Add the egg, vegetable oil, 3 tablespoons of the chai infused milk, yogurt, and vanilla. Refrigerate the remaining chai milk until you’re ready to make the glaze. Stir the batter until all the dry ingredients are incorporated.
Transfer the batter to a large zip top bag and snip off one of the corners. Squeeze batter evenly into the donut pan. Alternatively, you could use a couple of spoons to spoon the batter into the pan.
Bake 10-12 minutes until donuts are springy and lightly browned. Remove from the oven and allow to cool 5 minutes before turning out onto a cooling rack to cool completely.
Once the donuts are cool, prepare the glaze by adding powdered sugar to a small bowl along with 2 teaspoons vanilla extract and about 1 tablespoon of the chai infused milk. Stir until smooth and shiny, adding a few drops of chai milk at a time until the desired consistency is reached. You will probably not need all the chai milk. I like my glaze thick but runny enough to drip down the sides a bit. If it gets too runny just add a little more powdered sugar. If it is too thick and you run out of chai milk you can use regular milk to thin it out.
Dip one side of the donuts in the glaze and return to the cooling rack to let it set. Sprinkle with additional cinnamon if desired.