Baked Vanilla Bean Chai Donuts

Baked Vanilla Bean Chai DonutsEveryone 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.

Baked Vanilla Bean Chai DonutsBut 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.

Baked Vanilla Bean Chai DonutsBaked Vanilla Bean Chai DonutsYou’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.

Baked Vanilla Bean Chai Donuts

06. February 2014 by foodmouthblog
Categories: Bread, Desserts | Tags: , , , , | 19 comments

Comments (19)

  1. Oh, wow, those look absolutely tempting! I love the fact that they won’t even need buttermilk and that they are baked – sounds just right for me! I think those might meet a chai tea latte in my kitchen soon. Thanks for the inspiration! 🙂

  2. they look yummy!

  3. I don’t even like donuts (or eat wheat) and I want to shovel 28 of these into my mouth right now. I’m going to have to adapt them for a gluten-free recipe. Gorgeous photos.

  4. Almond flour with a touch more baking powder (maybe add baking soda too?) and two eggs should work to make these gluten free…? Worth a try.

    • Love almond flour! That would pair really nicely with the chai flavors! You could probably get away without the baking soda, though. Let me know how it goes!

  5. Reblogged this on I'm Such an AFROholic and commented:
    I think it’s high time I learn to make another kind of donut…

  6. Pingback: #Dessert / Baked Vanilla Bean Chai Donuts | MBS...

  7. Any idea on substitutions if I want to make these RIGHT NOW and have no vanilla bean paste? 🙂 oh cravings can be hard…..

  8. Pingback: Thanksgivukkah and Donuts - Countlan Magazine

  9. is there any way to make these without a donut pan?

    • You could try piping them on a cookie sheet, but the batter is probably a little bit too runny and wouldn’t hold the shape. These would work in muffin form, though!

  10. Wow, I have to try these. They really sound good and I have not had a good donut in a long time…

  11. I made these and they are delicious! My only problem is that even if I allow the donuts to cool before I roll them in sugar, after a few hours the sugar melts or disintegrates and the donuts end up sticky and don’t look nice. Any tips? Thank you!

    • Hmm, that’s a bit odd. It could be a few things. If your kitchen is too hot, that might mess with the butter and how the donuts/sugar soak everything up — you could store these in the fridge and they should stay OK. Also, it is important after dunking the donuts in the butter that they sit for a short while, just long enough to get excess butter to drip off, before rolling in the sugar. I hope this helps!

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