Breads & Donuts

Vanilla Chai Baked Donuts

These Vanilla Chai Baked Donuts feature a vanilla cake donut tossed in chai-spiced sugar. They come together quickly and are sure to become your new favorite holiday treat!

This post is sponsored by Domino® Sugar. All opinions are 100% my own. Thanks for continuing to support the brands that help make ‘Mike Bakes NYC’ possible!

Sooooo, I’m in a lot of trouble. Ever since I made these vanilla chai baked donuts, I’ve been craving them every single morning. Somehow, they seem just a little more interesting than my typical cereal/granola bar ordeal. SOMEHOW.

These vanilla chai baked donuts are made with Domino® Golden Sugar. It’s made from pure cane sugar, is less processed than white sugar, and yet works cup-for-cup just like white sugar. It also imparts just a hint of molasses flavor and has the perfect golden color. You can grab Domino® Golden Sugar on Amazon here! Or you can find it in your local grocery store! (Here’s a nifty little store locator tool!)

What Do I Need to Make Baked Donuts

First things first, to make baked donuts, you’re going to need a donut pan. Luckily, they’re really inexpensive! You can get a set of 2 non-stick, six cavity donut pans on Amazon for less than $20. Here’s the set I have.

It can also be handy to have piping bags for adding the donut batter into the pan, but it’s not 100% necessary. You can always spoon the batter into the pan; just make sure the batter is even.

Once you have your materials, get your ingredients out, and you’re ready to get started. And to be honest, making these vanilla chai baked donuts is really similar to making muffins. Mix the dry ingredients in one bowl and the wet ingredients in another, then mix them together. (It’s really that easy.)

How to Make Vanilla Chai Baked Donuts

There are two main components to these delicious vanilla chai baked donuts.

1. The Vanilla Baked Donut

The vanilla cake donut batter is whisked together by hand in minutes. That’s right, no mixer required. You’ll mix the milk, melted butter, Domino® Golden Sugar, egg, sour cream, and vanilla bean paste in one bowl and the flour, baking powder, baking soda, cinnamon, and salt in another bowl. Then you’ll pour the wet ingredients into the dry and mix until just incorporated.

I have to admit; it’s a little tricky transferring the donut batter into the donut pan without making a huge mess. But I do have a little trick that will save you from losing both your patience and your mind. Once the batter is mixed together, spoon it into a large ziplock bag or pastry bag and pipe it into the donut cavities. I know it sounds weird, but it’s the easiest way to get the donut batter neatly into the donut pan. Plus, hello easy cleanup.

The bake time is also super quick: only about 10 minutes tops. Once the donuts are out of the oven, let them cool for 2 minutes, invert the pan to release the donuts, then re-grease the donut pan and bake the remaining donut batter.

2. The Chai Sugar Coating

I took Domino® Golden Sugar and added chai spices to make the deliciously spiced chai sugar topping. We’re talking about adding cinnamon, ginger, cardamom, allspice, and a touch of black pepper. These spices add depth and warmth; trust me! 

Once these beautiful little donuts are baked and cool to the touch, they get a little coating of melted butter for some extra flavor, then dunked and tossed in the chai sugar. DELICIOUS.

LOVE THESE VANILLA CHAI BAKED DONUTS?
YOU MIGHT LIKE THESE RECIPES TOO!

Baked Apple Cider Donuts
Baked S’mores Donuts
Vanilla Bean Honey Glazed Crullers
Strawberry Cardamom Crullers
Thanksgiving Doughnuts

Print

Vanilla Chai Baked Donuts

These Vanilla Chai Baked Donuts feature a vanilla cake donut tossed in chai-spiced sugar; a delicious holiday treat!
Course Dessert
Cuisine American
Keyword Baked Donuts, Breads & Donuts, Vanilla Chai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 donuts
Calories 170kcal

Ingredients

For the Baked Vanilla Donuts:

  • 120 g milk
  • 30 g unsalted butter melted
  • 50 g Domino® Golden Sugar
  • 1 large egg
  • 30 g sour cream
  • 1 tsp vanilla bean paste
  • 125 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt

For the Chai Sugar Topping:

  • 30 g unsalted butter melted
  • 100 g Domino® Golden Sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground allspice
  • pinch of black pepper

Instructions

  • Preheat oven to 350°F (180°C). Spray donut pan with non-stick spray. Set aside.
  • Make the donuts: In a medium bowl, whisk together the milk, butter, Domino® Golden Sugar, egg, sour cream, and vanilla bean paste until well combined. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be slightly thick.
  • Spoon the batter into a large ziplock bag or pastry bag and pipe it into the donut cavities, filling about halfway.
  • Bake for 9-10 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
  • Coat the donuts: Combine the Domino® Golden Sugar, cinnamon, ginger, cardamom, allspice, and pepper together in a medium bowl. Once cool enough to handle, lightly brush the donuts with melted butter, then toss generously in the chai-spice sugar.

Notes

Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 1 days.

Nutrition

Serving: 1donut | Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 136mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 212IU | Calcium: 35mg | Iron: 1mg

MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

Mike Johnson

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