Baked Chai Donuts

Ingredients

• 280 ml (1 cup + 2 tbsp)milk or almond milk
• 4chai tea bags
• 6 g (1½ tsp)baking powder
• 120 g (1 cup)wholemeal flour
• 100 g (½ cup)sugar
• 2.5 g (1 tsp)cinnamon
• 1egg or flax egg
• 57 g (4 tbsp)butter or vegan margarine
• 2.5 ml (½ tsp)vinegar
• 10 ml (2 tsp)vanilla extract
• A pinchsalt
• 120 g (1 cup), siftedicing sugar
• 10 ml (2 tsp)vanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Prepare the pan

   Spray a doughnut pan with non-stick spray.

3. 3

   Heat the chai

   Put the milk and tea bags in a saucepan over high heat and bring the mixture to the boil.

4. 4

   Simmer the milk

   Turn down the heat and simmer the mixture for 10 minutes.

5. 5

   Mix the dry ingredients

   Meanwhile, combine all the dry ingredients.

6. 6

   Add the other ingredients

   Add the remaining ingredients to the dry mixture and mix well.

7. 7

   Reserve chai milk

   Take the tea bags out of the milk and set aside 2 tablespoons of the chai milk.

8. 8

   Finish the batter

   Gradually add the rest of the chai milk to the other ingredients, mixing until well combined.

9. 9

   Bake the doughnuts

   Spoon the batter into the doughnut pan and bake for 10–12 minutes.

10. 10

    Cool briefly

    Remove the pan from the oven and let the doughnuts cool slightly.

11. 11

    Make the glaze

    Mix the icing sugar, vanilla and the reserved 2 tablespoons of chai milk together.

12. 12

    Glaze and serve

    Dip the doughnuts into the glaze and serve.

What are baked chai doughnuts?

Doughnuts are popular in American baking, and this version uses a doughnut pan rather than a deep fryer. Chai tea infuses the milk with a spiced flavour that runs through both the doughnut batter and its glaze.

Steeping the tea bags in hot milk gives the batter its chai character, while wholemeal flour adds a pleasantly hearty note. The sweet vanilla glaze brings the spices into focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 7g protein, 80g carbs, 14g fat.

The flour and sugars provide most of the carbohydrates, while butter and the glaze contribute much of the fat and energy. The egg and wholemeal flour provide some protein. Pair a doughnut with plain yoghurt or fruit for a more balanced plate.

Steeping the chai

Strong infusion: simmer the tea bags in the milk for the full 10 minutes so the flavour carries into the doughnuts. Keep the heat low after bringing the milk to the boil.

Reserved milk: take out 2 tablespoons before mixing the rest into the batter. That small portion is used to loosen the glaze later.

Mixing the batter

Dry mixture: combine the flour, sugar, baking powder, cinnamon and salt evenly before adding the other ingredients. This helps distribute the raising agent and spice through the batter.

Gentle mixing: add the chai milk gradually and stop once the ingredients are incorporated. Mixing just until combined helps avoid a tough, dense result.

Getting the bake right

Pan filling: spoon the batter into the prepared doughnut pan, filling each space evenly so the doughnuts bake at a similar rate. Avoid overfilling, which can obscure the hole.

Doneness: bake for 10–12 minutes as directed. Let them cool slightly before glazing so they are easier to handle.

Making the glaze

Smooth finish: sift the icing sugar, then mix it with the vanilla and reserved chai milk. Add the liquid gradually within the stated amount, aiming for a glaze that coats the doughnuts rather than running straight off.

Dipping: dip the doughnuts once they have cooled slightly. Set them aside briefly so excess glaze can drip away before serving.

What to serve with them

These doughnuts work well with tea or coffee for breakfast or an afternoon snack. Their sweet glaze pairs particularly well with an unsweetened hot drink.

For a more filling plate, serve one alongside plain yoghurt and fresh fruit. The doughnuts are also easy to share as a small dessert.

Recipe notes & tips

• Measure the 2 tablespoons of chai milk for the glaze before adding the rest to the batter.
• Sift the icing sugar to make a smoother glaze.
• Grease the doughnut pan thoroughly, including the centre posts.
• Use a spoon to distribute the batter evenly between the pan's cavities.
• Let the doughnuts cool slightly before dipping so the glaze is easier to control.

Variations

• Use almond milk: choose it in place of dairy milk for a dairy-free option.
• Make it vegan: use vegan margarine and a flax egg as the recipe allows.
• Change the spice: add a little extra cinnamon for a stronger cinnamon note.
• Skip the glaze: serve the baked doughnuts plain for a less-sweet finish.
• Add a topping: sprinkle a little cinnamon over the glaze before it sets.

Common mistakes to avoid

• Boiling the milk too hard: lower the heat once it reaches the boil and simmer it gently for 10 minutes.
• Forgetting the reserved milk: set aside 2 tablespoons after removing the tea bags for the glaze.
• Overmixing the batter: stop as soon as the chai milk is incorporated to help keep the doughnuts tender.
• Overfilling the pan: leave space in each cavity so the batter does not cover the centre post.
• Glazing while too hot: allow the doughnuts to cool slightly first so the glaze is less likely to run off.

How to store

Store cooled doughnuts in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave if desired; the glaze may soften.

Frequently asked questions