Baked Vanilla Bean Chai Donuts
Everyone has a donut memory. For me, it’s waking up on Saturday mornings and going downstairs to see that my dad picked up a fresh box of donuts from the local store. He always got me my favorite ones, too. Not much beats the taste of a pink sprinkle donut on a lazy Saturday.
Well, fast forward to now. I’m on my own for most of the year at school, and donuts just aren’t happening. Baked donuts used to be a real source of aggravation for me. For the longest time, they never turned out right. I just couldn’t get moist baked donuts. They all tasted like cardboard, even when I added the sweetest glazes and icings on top.
But those dim donut days are now gone. Cue these vanilla bean chai donuts. You can’t even tell they’re baked. They taste like the real thing. Sip some chai tea on the side (or better yet, dunk your donut in the chai tea latte) and make this experience even more delectable.
It takes eight minutes to bake them. Eight minutes. Their looks fool you, but it really is the easiest of recipes. I was almost afraid to touch them when I was ready to take the first bite, just because they looked so gorgeous. Look at how puffy they are. Sometimes I just can’t believe the magical things that a little bit of flour and baking powder can do. These things are beauties.
I’m also so happy about the fact that no buttermilk had to be used. I used vanilla almond milk, and any low-fat milk would work. Normally, you imagine things like these have to have that buttermilk fat to make them moist. Nope. Not for these. These donuts even taste good without being rolled in the sugar. That’s a rarity.
You’ll have enough batter to make 7 or 8 donuts, but I tend to be a bit impatient and just make six. If you want more than six, you should just go ahead and double the recipe. They go pretty quickly, you know?
I’ve sung the praises of vanilla bean paste before for its help with this cake, and please continue to trust me that you want to splurge for the paste if you don’t already have it. The taste is out of this world. You can even see the specks of vanilla bean in the finished product. All the yum.
These donuts will be made again in my apartment, that’s for sure. Some new donut memories must be made. Happy donut baking to us all.
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon vanilla bean paste
- 1/2 cup vanilla almond milk or low-fat milk
- 1 egg
- 1/4 cup melted butter
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 325 degrees. Lightly grease a donut pan
- Combine flour, sugar, baking powder, cinnamon, and nutmeg in a large mixing bowl.
- Combine and whisk vanilla bean paste, milk, and egg in a separate bowl.
- Pour wet mixture into dry ingredients and combine.
- Spread batter evenly into donut pan.
- Bake for 7-9 minutes until a tester comes out mostly clean and donuts spring to touch. Place donuts on a wire rack to cool slightly.
- Combine cinnamon, sugar, and nutmeg in a bowl and melt butter in a separate bowl.
- Dip donuts individually in butter. Let excess butter drip before rolling donuts in sugar mixture and covering thoroughly.
- Let covered donuts sit for several minutes before enjoying.