Baked Chai Doughnuts

If you're someone who bakes often, then I'm sure that like me, you find yourself regularly acquiring masses of new baking equipment, obscure shaped tins and random bits and bobs that are just too cute not to buy. I bought a doughnut pan online about a year ago after seeing the most beautifully decorated and perfectly round baked doughnuts all over my favourite blogs. I literally only used the pan once before it found itself relegated to the back of a cupboard. I was recently craving some fluffy homemade doughnuts but really didn’t have the time or energy to make a yeasted and fried batch. And to be honest, the thought of heating up a whole vat of oil wasn’t particularly appealing. But then I remembered my little treasure that had been hidden away and was waiting patiently to be used again.


I'm so glad that I dug it out because these bad boys were so worth it. Much quicker and significantly less messy to put together than their fried counterparts, I had these ready to eat within half an hour. Now, don’t get me wrong, it’s pretty hard to beat a deep fried doughnut filled to the brim with a creamy filling but these are definitely a welcome change – especially if you’re wanting something that little bit healthier.

Embracing the change of seasons and welcoming those cozy autumn days, I went for a spiced Chai doughnut. Packed with some of my favourite spices, this was such a treat.Ten minutes in the oven and my kitchen was filled with this wonderfully fragrant smell -  a warming blend of cinnamon, ginger, nutmeg and cardamom as well as the more rich and darker spices of cloves and allspice. I've listed the ratio of spices I used in the recipe below, but please do feel free to adjust to your own tastes.


Once baked I tossed half the batch into some cinnamon sugar and the other half I dipped into a coffee glaze. Both were equally fabulous.

So if you don't mind adding another bit of equipment to your collection, maybe think about getting one of these pans, they're relatively inexpensive and produce the cutest little treats.


Makes 12-16

250g Plain Flour
120g Caster Sugar
1 & 1/2 tsp Baking Powder
1/2 tsp Baking Soda
Chai Spice Mix:
1tsp Cinnamon, 1tsp Ground ginger, 1/2tsp Ground Cardamom, 1/2 tsp allspice, 1/4 tsp cloves, 1/4 tsp nutmeg
2 Large Eggs
230ml Buttermilk
1 tsp Vanilla Bean Paste
60g Melted Butter + extra for greasing
50ml Strong Brewed Chai Tea

Coffee Glaze
1/2 tsp Espresso Powder
1 tbsp melted butter
50ml Whole Milk
125g Icing Sugar

Cinnamon Topping
100g Caster Sugar
2 tsp Cinnamon
2 tbsp Melted Butter


Grease the doughnut pan well with some butter and preheat oven to Gas Mark 4/180C/350F
In a large bowl, sift together all the dry ingredients and set aside.
In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted butter and Chai tea.
Add the wet ingredients to the dry and stir very gently util just incorporated. Careful not to overmix!
Pour the mix into a large disposable piping bag and snip off the end ( A food bag also works fine!)
Pipe the mix into the doughnut pan and fill about 2/3 of the way up.
Bake in the oven for 10-12 minutes until fully cooked and spring back when you touch them.
Allow to cool for a few minutes before transferring to a wire rack .
Repeat with another batch until all your batter is used up

For the sugared doughnuts, brush each one lightly with melted butter before dunking in the sugar and cinnamon mix ensuring both sides are evenly coated

To make the coffee glaze, dissolve the espresso powder in the milk before adding in the melted butter.
Stir this into the icing sugar and mix until you have smooth glaze thick enough to coat the back of a spoon. Dip one side of each doughnut in the glaze and let it set on a wire rack