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Vanilla Chai Baked Donuts

These Vanilla Chai Baked Donuts are sure to become your new favorite holiday treat; a warm, vanilla donut tossed in a chai-spiced sugar. Yum!

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Ingredients

For the Donuts

  • 1/2 cup (120 grams) Milk

  • 2 tbsp (30 grams) Unsalted butter, melted
  • 1/4 cup (50 grams) Domino® Golden Sugar
  • 1 Large egg
  • 2 tbsp (30 grams) Sour cream
  • 1 tsp Vanilla bean paste
  • 1 cup (125 grams) All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Fine sea salt

For the Chai Sugar Topping

  • 2 tbsp (30 grams) Unsalted butter, melted

  • 1/2 cup (100 grams) Domino® Golden Sugar
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Ground allspice
  • Pinch of Black pepper

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Instructions
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Prep Time: 15 minutes / Cook Time: 10 minutes / Yields: 9 donutes

Step 1

Preheat oven to 350°F (180°C). Spray donut pan with non-stick spray. Set aside.

Make the Donuts

Step 2

Whisk together the milk, butter, Domino® Golden Sugar, egg, sour cream, and vanilla bean paste until well combined. Set aside.

Step 3

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly thick.

Step 4

Spoon the batter into a large zip lock bag or pastry bag and pipe it into the donut cavities, filling about halfway.

Step 5

Bake for 9-10 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of a donut. If the donut bounces back, it’s done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

Coat the Donuts

Step 6

Combine the Domino® Golden Sugar, cinnamon, ginger, cardamom, allspice, and pepper together in a medium bowl. Once cool enough to handle, lightly brush the donut with the melted butter, then toss generously in the chai-spice sugar.

Notes
  • Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
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Meet the Chef:

Michael Johnson

Michael Johnson

Meet Mike! He is a New York City-based baker, recipe developer, and food photographer who loves to create indulgent, over-the-top yet approachable dessert recipes. Follow along for recipes designed to satisfy any sweet-tooth!