Baked Homemade Vanilla Chai Donuts

• Produce

  • 1/4 cup Chai tea, strong
  • 1/2 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Vanilla bean paste

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Allspice
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 6 tbsp Butter, unsalted

• Other

  • 1 Tbsp to 2 strong brewed chai tea

Found on thechunkychef.com

Description

Directions

• Preheat oven to 375 degrees F. Spray donut pan with non-stick spray (I use Bakers Joy). Set aside.
• Combine 1 cup granulated sugar and 3/4 tsp cinnamon in a shallow baking dish, bowl, or paper bag. Set aside.
• In a mixing bowl, combine dry ingredients (flour, sugar, baking powder, spices and salt) and whisk.
• In another large mixing bowl, beat the chai tea, vegetable oil, vanilla bean paste, and egg until combined. I use a hand mixer for this.
• Add dry ingredients, half at a time, mixing until just combined after each addition, scraping the sides of the bowl if necessary.
• Pour batter into a pastry bag or large ziploc bag, snip off the tip, and fill donut molds of the pan about 2/3 full.
• Bake donuts 10-12 minutes, or until the spring back when lightly touched.
• Remove from oven and let cool in pan for 2-3 minutes.
• Invert pan over a cooling rack to remove donuts, dip them in melted butter, then toss them in the cinnamon sugar mixture.
• Return to cooling rack to finish cooling.
• If making the glaze, add powdered sugar to a mixing bowl and add tea, whisking to make a thick, yet pourable glaze.
• Drizzle over donuts, or serve in a small bowl for dipping.