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Vanilla Chai Doughnuts

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


  1. Preheat the oven to 375°F. Butter or grease a large doughnut pan; non-stick pan spray works well here.
  2. Whisk together the flour, sugar, baking powder, chai spices, and salt; set aside.
  3. In a separate bowl, beat the tea, oil, vanilla, and egg until combined.
  4. Add the dry ingredients to the wet ingredients, mixing until just combined. Scrape the bowl partway through, to fully incorporate everything.
  1. Fill each doughnut form 2/3 full.
  2. Bake the doughnuts for 10 to 12 minutes. When done, they’ll spring back when touched lightly.
  3. 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.
  4. 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.
  5. Dip the tops of the doughnuts into the glaze, and place them back on to the rack to set.

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