Another adventure into the – i now own a donut pan so i should make donuts!
I had found this recipe on the live in kitchen and it looked interesting and tasty! We were having a gals craft day to complete some blankets to give to charity (long story long – i had purchased some kits from joannes way back in december for a work volunteer day… it’s was one of the most dangerous and cold days in denver on MLK day… so the event was cancelled and i had 3 boxes full of these blankets sitting in my already too small office since then… I made one during all that time and gave it to the local dog shelter.. i convinced these gals to join me in completing some so we could share with those in need!)
It is truly a wonderful event and generally getting together on zoom or not with coworkers can be fun and you are doing good… It was an even more wonderful event as we all worked on a single blanket to cut the sides, tie the knots and complete it together. I would highly suggest this as a great volunteer option if you all are ever looking for one..
Any way – so food is always important when gals craft… so i knew i wanted to try a donut recipe!
If you have chai tea bags in the house, this is a great option… i had to dig deep in my tea box to find some, but i had just enough it it worked great!
Chai Baked Donuts
Ingredients
For the Chai Baked Donuts
- ½ cup milk
- 3 chai tea bags
- ¾ cup unbleached all purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 egg
- 3 tablespoons vegetable oil
- 3 tablespoons yogurt or sour cream
- ¾ teaspoon pure vanilla extract
For the Chai Glaze:
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- Remaining chai milk
Instructions
- 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.
- 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.
Verdict:
These were wonderful little gems! Simmering the milk is fun and adds such great flavor!
I used coconut almond milk as there was some in the fridge.
