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Chai Baked Donuts with Vanilla Cinnamon Glaze
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Chai Baked Donuts with Vanilla Cinnamon Glaze

These chai baked donuts with vanilla cinnamon glaze taste like fall!
Course Dessert, Donuts
Cuisine American
Keyword chai donuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 donuts
Calories 269kcal
Author Rebecca Swanner

Ingredients

Chai Spice Mix

  • 1 Tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • 2 tsp. ground cardamom
  • 1½ tsp. ground allspice
  • ½ tsp. black pepper

Chai Baked Donut Batter

  • 2 cups flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. salt
  • ¾ cup nonfat Greek yogurt
  • ¼ cup heavy cream
  • 2 tsp. vanilla extract
  • 1 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 Tbsp. molasses
  • 2 large eggs

Vanilla Cinnamon Glaze

  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • ⅛ tsp. ground cinnamon
  • 1 pinch salt
  • 3 Tbsp. heavy cream

Instructions

Chai Spice Mix

  • Combine cinnamon, ginger, cardamom, allspice, and black pepper. Add additional spices to taste.

Chai Baked Donut Batter

  • Preheat oven to 350°F. Spray three donut pans with nonstick spray. (See note if you don't have three pans)
  • Combine flour, baking soda, salt, and 3 Tbsp. chai spice mixture in small bowl. Set aside.
  • Combine Greek yogurt, heavy cream, and vanilla in small bowl. Set aside.
  • Add butter, sugar, and molasses to standing mixture. Combine for 2 minutes on high speed.
  • Add egg. Run mixer for one minute. Add second egg. Let mixture run for one minute.
  • Reduce speed to low. Add flour mixture. Mix until combined.
  • Add yogurt mixture. Mix until combined.
  • Scrape down sides and transfer batter to piping bag fitted with round piping tip. Pipe into prepared donut pans and bake for 10-15 minutes or until donuts bounce back slightly.
  • Remove pans from oven and let cool on cooling rack for 5 minutes. Remove donuts from pans and let cool completely.

Vanilla Cinnamon Glaze

  • Add powdered sugar, vanilla, cinnamon, salt, and heavy cream to bowl of standing mixer.
  • Beat on medium-high until combined. Add additional powdered sugar or cream as needed to obtain desired consistency.

Notes

  • You can swap 1 cup of sour cream for the heavy cream + Greek yogurt mixture and 1 cup brown sugar for the sugar + molasses mixture. The original King Arthur Flour recipe calls for both but I didn't have either, so I had to improvise!
  • I had some batter left over, but only two donut pans, so I used another pan to make six maple leaf-shaped cakes!

Nutrition

Serving: 1donut | Calories: 269kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 166mg | Potassium: 50mg | Fiber: 1g | Sugar: 24g | Vitamin A: 450IU | Calcium: 30mg | Iron: 0.2mg