Easy Chai Spice Donuts

These chai spice donut holes are ready in about 30 minutes! Recipe on sallysbakingaddiction.com

WHAT a weekend. Did you do any Fall baking? What did you bake? I didn’t have a chance to and now I’ve got the shakes from withdrawal. Baking up a storm this week for sure.

My friend’s wedding was wonderful! Beautiful weather and the only thing more beautiful (besides the bride) was the pumpkin spice wedding cake for dessert. Excuse me while I wipe the drool off my keyboard as I reminisce about every single bite of that marvelous confection. Though we did have a little uh-oh the next day. Jude wasn’t feeling very well, so we took a trip to the emergency vet. He has mild arthritis in his back knees and his joints are a little achey. He’s on pain meds for now. Will keep you updated!

These easy chai spice donuts are ready in about 30 minutes! Recipe on sallysbakingaddiction.com

One item I crossed off my list before this exciting weekend was baking a batch of donuts. Two batches, actually: traditional style and the itty bitty donut holes. DONUT HOLES! These 2-bite (but if we’re being serious 1 bite) little things make me so happy. ♥

I’m not sure if I’ve ever told you this, but I love 3 breakfast things the most. Ok, 4.

  1. donuts of the maple, cinnamon-sugar, and/or jelly variety
  2. the above mentioned donuts as donut holes
  3. steamy chai tea lattes
  4. a vat of coffee

The first 3 are typically treats reserved for weekends while coffee vats are a regular. When I was brainstorming some new Fall recipes to try, a twist on my baked cinnamon sugar donuts was a must. Chai style was a no-brainer and while I dabbled with the thought of glazing them, I kept going back to my cinnamon sugar standard. Only with the addition of ginger, cardamom, and allspice. They kind of remind me of these apple cider donuts!

spices-for-chai-spice-donuts

This is such an easy breakfast treat, which is prime because the days are getting shorter and the schedules are getting busier. The donuts come together in 5 minutes and take about 10 minutes in the oven. No joke, you can have chai spice donuts on the table in under 30 minutes.

The first order of business is to combine all the wonderful spices with sugar. Part of this sugar-spice mixture will be for the actual donut batter while the other part will be for the donut coating.

The donut batter itself should look familiar as I’ve been using the same base recipe for years, only switching up the flavors (and shape!) here and there. I’ve began to use sour cream instead of yogurt and find their texture even more awesomely tender. I also added a little more melted butter to this batch only because I wanted a suuuuper rich donut. Clearly, we hated them.

I kid, I kid. Anything with extra butter is obviously delish.

chai-spice-donuts-batter-1

chai-spice-donuts-batter

Once the donuts or donut holes are baked, you’ll dip the warm donuts in some melted butter (more butter. these are so freakin’ good.) and then dunk them into the rest of the sugar/chai spice mix. And when I say “dunk” I mean let those donuts literally swim in the chai spice mix to make sure there’s a heavy coating of the good stuff. And just wait until you smell the easy chai spice donuts right out of the oven. You’ll wish this scent was available in candle form. (Calorie free that way…)

The donut holes are simply baked in a mini muffin pan, while the donuts are baked in my trusty and wildly inexpensive donut pan. I hope you have one by now!

Warm and simple chai spice donuts ready in a snap! Baked, not fried. Recipe on sallysbakingaddiction.com

These easy chai spice donut holes are ready in about 30 minutes! Recipe on sallysbakingaddiction.com

PS: I love this purple plate.

Also: have your chai and eat it too!

Easy Chai Spice Donuts

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 (spoon & leveled)
  • 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 egg1
  • 1/4 cup (60g) sour cream1
  • 1/4 cup (60ml) milk1
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350°F (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), sour cream, 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. Here is a visual of how I do this. 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 parchment 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. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Make ahead tip: You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap 'em for a couple seconds.

Recipe Notes:

  1. I find it is best to have these 3 ingredients at room temperature. The batter comes together very easily. Any milk works, weather that's whole milk, skim milk, soy milk, coconut milk, or almond milk.

Adapted from baked cinnamon sugar donuts

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’ll also love my chai apple pie and chai snickerdoodles!

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Donut Pan | Mini Muffin PanMixing Bowls | Pretty Purple Plate | Glass Mugs (I LOVE these.)

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Warm and simple chai spice donuts ready in a snap! Baked, not fried. Recipe on sallysbakingaddiction.com
Warm and simple chai spice donuts ready in a snap! Baked, not fried. Recipe on sallysbakingaddiction.com

68 comments

  1. These donuts look dreamy, I’m all about the chai spice!

  2. These donuts looks so tasty! I love anything chai!

  3. Hi Sally!
    My son would love to have these donuts in his next college care package. Do you think they would survive being mailed?  It would take about 2 days to reach him. Thanks! 
    Sandy

  4. Could these be made with gluten free flour?

  5. Do you have a recipe for homemade chai tea lattes? Or do you use a favorite mix? I’m not a coffee drinker but I love tea & chai tea lattes and would like to make my own rather than a mix.

  6. Hi Sally! I just stumbled across your blog today, and I’m completely blown away! How well you explain the science behind each of your recipes!

    Can I substitute sour cream with anything else? I really want to try this out, but cannot find sour cream at my local shops 🙁

    Greetings from India! ^_^

  7. Hi Sally! OMG, these look so beautiful & yummy! Love your photos and your writing, thanks for sharing them both.

  8. Quick question, since I live in Africa sour cream is hard to get a hold of, can I use plain yogurt in it’s place?

  9. I asked for a donut pan for my birthday back in October (which I got by the way) because of this recipe.  I finally got around to making them today.  They are delicious-wish I hadn’t waited so long!  

  10. Hi there….. I’m wondering whether this doughnut can be fried…..I don’t have the mould, so I’m thinking whether this could be an option. They do look yummy.  Thanks.   Charmaine

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