How To Make Easy Chai Spice Donuts
These spiced chai donuts produce a refreshing mix of minty, slightly salty, and fragrant tastes from the cardamom, ginger, and cinnamon.
Serves:
Ingredients
- 1½cupsgranulated sugar,(300g)
- 2tspsground cinnamon
- 1tspground ginger
- 1tspground cardamom
- ½tspground allspice
- 1cupall-purpose flour,(125g), spoon & leveled
- 1tspbaking powder
- ¼tspBaking Soda
- ½tspsalt
- ½cupunsalted butter,(8 tbsp; 115g), melted and slightly cooled, divided
- 1largeegg
- ¼cupsour cream,(60g)
- ¼cupmilk,(60ml)
- 1tsppure vanilla extract
Instructions
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Preheat oven to 350 degrees F. Spray donut pan or mini muffin pan with non-stick spray. Set aside.
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Whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.
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Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
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Whisk 3 tablespoons of melted butter, egg, ⅓ cup of the sugar/spice mix, sour cream, milk, and vanilla together until completely combined.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
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Spoon the batter into the donut cavities.
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Bake the donuts or donut holes for 9 to 10 minutes or until the edges are lightly browned and when poked lightly with a finger, they spring back.
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Once done, transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
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Bake the remaining donut batter and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
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Re-melt the remaining butter if it has solidified by now.
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Dip the donuts in the melted butter, then dunk into the remaining sugar/spice mixture, making sure to coat all sides.
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Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
Recipe Notes
Nutrition
- Calories: 134.58kcal
- Fat: 5.59g
- Saturated Fat: 3.40g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.46g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 20.48g
- Fiber: 0.36g
- Sugar: 15.27g
- Protein: 1.20g
- Cholesterol: 23.30mg
- Sodium: 84.52mg
- Calcium: 30.85mg
- Potassium: 24.13mg
- Iron: 0.43mg
- Vitamin A: 49.33µg
- Vitamin C: 0.08mg
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