Doughnuts So Good, You Must Try Them!
We found this great recipe for vanilla chai doughnut from the King Arthur Baking site and thought, “Wouldn’t these be delicious with a nice cup of tea?!” So, of course we had to share!
Read on, and try making these with our Masala Chai Tea! Yum!
Yields 6 doughnuts.
- 1 cup (120g) Unbleached All-Purpose Flour
- 1/2 cup (106g) brown sugar, packed
- 1 teaspoon baking powder
- 2 teaspoons chai spice, or 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon clove, and 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 cup (57g) strong brewed Organic China Mist Masala Chai Tea, cooled
- 2 tablespoons (25g) vegetable oil
- 2 tablespoons (28g) vanilla bean paste or vanilla extract
- 1 large egg
Ingredients – Chai Glaze
- 1 cup (113g) confectioners’ sugar
- 1 to 2 tablespoons (14g to 28g) strong brewed chai
- Preheat the oven to 375°F. Butter or grease a large doughnut pan; non-stick pan spray works well here.
- Whisk together the flour, sugar, baking powder, chai spices, and salt; set aside.
- In a separate bowl, beat the tea, oil, vanilla, and egg until combined.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Scrape the bowl partway through, to fully incorporate everything.
- Fill each doughnut form 2/3 full.
- Bake the doughnuts for 10 to 12 minutes. When done, they’ll spring back when touched lightly.
- Remove the doughnuts from the oven, and allow them to rest in the pan for a few minutes before turning them out onto a rack to finish cooling. A firm tap on the rack when the pan is inverted usually does the trick.
- While the doughnuts cool, mix together the confectioners’ sugar and enough tea to make a thick, but fluid glaze. Pour the glaze into a shallow, flat-bottomed dish.
- Dip the tops of the doughnuts into the glaze, and place them back on to the rack to set.