Leaning Tower of Chai Doughnuts
Instagram Where - Melisa Eats I made these chai doughnuts with cheeky chai Indian spiced chai loose leaf tea recently. This was my first time making doughnuts and it definitely won’t be last! Chai is one of my favourite teas as the spices smell incredible and are so warming. This tea blend is delicious on its own but I thought I’d try something different. I served these doughnuts with tea for maximum chai flavour. You steep the chai in hot milk for the essence to be released before combining with the other ingredients; the aromas whilst making these delightful. I used the live kitchen recipe and it was fairly straightforward except needing to convert cups to grams for everything. I went a bit overboard with the chai milk for the glaze, so it was a bit thin but so cinnamonny and delicious so it worked out ok. These are baked doughnuts which are so much healthier than the more common fried doughnuts, so that means you can eat more in theory. I shared this first batch with family but I think I’ll make the next batch just for us as they were so good! Do you like chai?
Ingredients
- 1/2 Cup of Milk
- 3 Teaspoons of Cheeky Chai's Indian Spiced Chai
- 3/4 Cup of unbleached flour
- 1/3 of Cup of granulated Sugar
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Cinnamon
- 1/4 Teaspoon of All Spice
- 1 Egg
- 3 Tablespoons of Vegetable Oil
- 3 Tablespoons of Yougurt or Sour Cream
- 3/4 Teaspoon of Vanilla Extract
- 1 Cup of Powdered Sugar
- 2 Teaspoons of Vanilla Extract
- Chai Milk
Instructions
- 1You steep the chai in hot milk for the essence to be released before combining with the other ingredients; the aromas whilst making these delightful.
- 2Preheat the oven to 375ºF. Grease a donut pan with cooking spray.
- 3In 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 in the milk. Allow to steep for 5 minutes.
- 4Meanwhile, 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.
- 5Transfer the batter to a large zip top bag and snip off one of the corners. Squeeze batter evenly into the doughnuts pan. Alternatively, you could use a couple of spoons to spoon the batter into the pan.
- 6Bake 10-12 minutes until doughnuts 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.
- 7Once the doughnuts 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.
- 8Dip one side of the donuts in the glaze and return to the cooling rack to let it set. Sprinkle with additional cinnamon if desired.
