Baked Chai Donuts

Ingredients

• 120 g (1 cup)plain flour
• 1 teaspoonbaking powder
• 1/2 teaspoonground cinnamon
• 1/2 teaspoonground cardamom
• 1/4 teaspoonground ginger
• 1/4 teaspoonsalt
• 67 g (1/3 cup), firmly packedlight brown sugar
• 1 largeegg
• 28 g (2 tablespoons), meltedbutter
• 60 ml (1/4 cup)milk
• 60 g (1/4 cup)plain yoghurt (regular or Greek; any fat content)
• 1 teaspoonvanilla extract
• 150 g (3/4 cup)granulated sugar
• 1 teaspoonground cinnamon
• 1/2 teaspoonground cardamom
• 1/4 teaspoonground ginger
• 113 g (1/2 cup; 1 stick), meltedunsalted butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Prepare the pan

   Spray a doughnut pan with non-stick spray and set it aside.

3. 3

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger, salt and brown sugar. Set aside.

4. 4

   Mix the wet ingredients

   In a small bowl, whisk the egg, melted butter, milk, yoghurt and vanilla extract until smooth. Add this mixture to the dry ingredients and stir just until combined, taking care not to overmix.

5. 5

   Fill the doughnut pan

   Spoon the batter into a large sealable bag, snip off a corner and pipe it evenly into the doughnut wells, filling each about two-thirds to three-quarters full. You can use a spoon instead.

6. 6

   Bake the doughnuts

   Bake for 10–12 minutes, or until the edges just begin to brown. Cool on a wire rack until they are comfortable to handle before coating.

7. 7

   Mix the spiced sugar

   In a wide, shallow bowl suitable for dipping, combine the granulated sugar, cinnamon, cardamom and ginger. Mix thoroughly and set aside.

8. 8

   Coat the doughnuts

   Melt the butter in a separate wide, shallow bowl. Dip each doughnut in the butter so all sides are coated, then turn it a couple of times in the spiced sugar. Transfer to a wire rack until ready to serve.

What are chai doughnuts?

These are American-style baked doughnuts, made in a doughnut pan rather than fried. The chai-inspired flavour comes from cinnamon, cardamom and ginger, a spice combination associated with Indian masala chai.

Here, those spices season both the batter and the sugar coating. The double dose gives the doughnuts a fragrant crumb and a crisp, sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 3g protein, 41g carbs, 16g fat.

The flour and sugars provide most of the carbohydrates, while the butter contributes much of the fat. The egg, milk and yoghurt add some protein, though this remains a sweet snack rather than a high-protein meal. Pair one doughnut with plain yoghurt and fruit if you want a more rounded snack.

The spice blend

Ground cardamom: its floral, aromatic flavour helps give the doughnuts their chai character.

Cinnamon and ginger: cinnamon brings warmth, while ginger adds a gently sharp note. Whisk the spices evenly through the dry ingredients to avoid concentrated pockets.

Mixing the batter

Wet ingredients: whisk the egg, melted butter, milk, yoghurt and vanilla until smooth before adding them to the flour mixture.

Light mixing: stir only until the dry ingredients are incorporated. Overmixing can make the baked doughnuts firm rather than tender.

Filling the wells

Piping: a cut-corner bag makes it easier to divide the batter evenly around each well. A spoon also works, though you may need to smooth the batter into place.

Fill level: aim for two-thirds to three-quarters full, leaving room for the batter to rise without losing the doughnut shape.

Checking when they’re done

Colour: look for edges that are just starting to brown after 10–12 minutes in the 177°C oven. The recipe relies on this visual cue rather than a longer bake for a darker crust.

Cooling: let the doughnuts cool on a wire rack until they’re easy to handle. They should still be warm enough for the butter and sugar coating to cling.

Getting an even coating

Butter dip: use a wide, shallow bowl so you can coat each doughnut without awkwardly squeezing it. Cover all surfaces with melted butter before moving on.

Spiced sugar: turn each buttered doughnut a couple of times in the mixture. A wire rack gives the coating somewhere to settle while you finish the batch.

Serving ideas

Serve these doughnuts on the day they’re baked, when the spiced coating is at its freshest. They’re a good fit alongside tea or coffee, or as a sweet finish to a simple brunch.

For a more balanced plate, serve one with plain yoghurt and fresh fruit. Keep the doughnut as the sweet element rather than adding another sugary side.

Recipe notes & tips

• Measure the flour carefully so the batter does not become too dense.
• Mix the wet ingredients until smooth before combining them with the dry ingredients.
• Stop stirring as soon as no dry flour remains.
• Use a sealable bag with a small corner snipped off for neat, even portions.
• Let the doughnuts cool until easy to handle before dipping them in melted butter.
• Choose wide, shallow bowls to make coating each doughnut easier.

Variations

• More cardamom: increase it slightly in the batter for a more floral spice note.
• Extra cinnamon: add a little more cinnamon to the coating for a stronger cinnamon finish.
• Dairy-free version: use suitable dairy-free milk, yoghurt and butter alternatives.
• Vanilla emphasis: add a little extra vanilla extract to the wet mixture.
• Smaller doughnuts: divide the batter among smaller doughnut wells and check them earlier for doneness.

Common mistakes to avoid

• Overmixing the batter: stir only until combined to help keep the crumb tender.
• Overfilling the wells: leave space for the doughnuts to rise by filling each only two-thirds to three-quarters full.
• Baking too long: check at 10 minutes and take them out when the edges just start to brown.
• Coating while too hot: wait until the doughnuts are comfortable to handle so they are easier to dip.
• Skipping the butter dip: coat each doughnut with butter first so the spiced sugar can adhere.
• Crowding the coating bowl: dip one doughnut at a time and turn it a couple of times for an even finish.

How to store

These are best on the day they are made. Keep any leftovers tightly covered at room temperature for up to 2 days; they can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave as needed.

Frequently asked questions