Homemade baked chai spiced donuts are perfect for cold winter days TEAmed up with a cup of Chai. Each bite is flavoured with authentic chai spices and ready in 35 minutes.

Ingredients

• 1 and 1/2 cups (300g) granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1 cup (125g) all-purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tablespoons; 115g) unsalted butter, melted and slightly cooled (divided)
• 1 large egg*
• 1/4 cup (60g) coconut yogurt*
• 1/4 cup (60ml) Almond milk*
• 1 teaspoon pure vanilla extract

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 35 minutes

Instructions

1. Preheat oven to 177°C. Spray donut pan or mini muffin pan with non-stick spray. Set aside.
2. Make the donuts: Whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk 3 Tablespoons of melted butter, egg, 1/3 cup of the sugar/spice mix (the rest is for the coating), yogurt, almond milk, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
4. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 – 3/4 of the way full. Or, if making donut holes, spoon the batter into the mini muffin pan, filling each 3/4 of the way full. You’ll only need a couple teaspoons of batter for each.
5. Bake the donuts or donut holes for 9–10 minutes or until the edges are lightly browned and when poked lightly with a finger, they spring back. Once done, transfer to a wire rack set on a large piece of baking paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
6. Top the donuts: Re-melt the remaining butter if it has solidified by now. Dip the donuts in the melted butter, then dunk into the remaining sugar/spice mixture, making sure to coat all sides. Try filling hole with Jam or Nutella, drizzle with desired icing. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.