Baked Vanilla Chai Donuts

So, here we are on the last day of summer vacation.

I’m all set for senior year with shiny new school supplies, completed summer homework, a few started college applications, and an obnoxiously hot pink Senior Girls tee-shirt (apparently we’re the 1s you’ve been waiting 4…).

There’s just one thing missing – donuts.


To be perfectly honest, there is just nothing to dislike about baked donuts. They pack all the flavor, not to mention all that wonderful glaze, of a traditional donut, but baking them cuts down on all the unhealthy deliciousness. It’s a win-win.

And these donuts taste SOO good. I’ve been dying to make a tea-infused recipe for a while, so when I saw these I had to try them. You actually pour cooled Chai tea (my favorite) into the batter, which gives it a great fall-spiced flavor. If you’ve ever been to Stew Leonards, it tastes like their amazing homemade apple cider donuts. Donut happiness in a little nutshell.


I totally had a moment of panic while baking the donuts. Halfway through, I realized we had no yogurt. And by no yogurt, I mean no greek yogurt, no regular yogurt, no sour cream, no flavored yogurt. I finally decided to use buttermilk instead (a trip to the grocery store just wasn’t happening), and they turned out awesome. Lesson learned – liquid acids are easily and deliciously interchangeable.


Sigh. I really can’t believe this summer is over. From the jewelry class in NYC to my summer job at The Weiser Kitchen (Go check it out!! It’s a fantastic new food website for cooking great food with dietary restrictions), to a Canada+DC vacation, to just hanging out at home, it’s been one of the busiest and best summers ever.

Oh well…at least now I can drown my sorrows in the happiness that is baked donuts 😉

Baked Vanilla Chai Donuts

Makes 18 small donuts

Adapted from Inside BruCrew Life

For the donuts:

1/2 cup of butter, softened

1/3 cup of brown sugar

1/4 cup of honey

1 egg

2/3 cup of buttermilk

2 teaspoons of vanilla extract

1/2 teaspoon of salt

2 teaspoons of baking powder

1 teaspoon of baking soda

2 cups of flour

1/3 cup strong brewed Vanilla Chai Tea (Bigelow makes a great one) – you’ll need a little more later so make 1 cup and save it

For the glaze:

1 1/2 cups of confectioners sugar

3 tablespoons of strong brewed Vanilla Chai Tea

Preheat the oven to 375. Spray a donut pan with nonstick spray.

In a bowl in the stand mixer fitted with the whisk attachment, cream the butter, brown sugar, and honey. Add the egg and vanilla extract and mix to combine. With the machine running on low, slowly pour in the buttermilk in a steady stream, mixing until everything is just combined.

In a separate bowl, mix together the salt, baking powder, baking soda, and flour. Add this mixture to the wet ingredients in two additions, alternating with the 1/3 cup of Chai tea.

Pour the batter into a large Ziplock bag and cut off the tip. Fill each donut shape of the pan 1/2 way full. Bake for 10-12 minutes. Remove from the oven and let cool for 5 minutes, then set the donuts on a wire rack to cool.

Meanwhile, make the glaze by stirring together the powdered sugar and 3 tablespoons of tea. Dip the tops of the cooled donuts in glaze, or drizzle over the top. Enjoy!

So long, summer! It’s been fun.



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