Maple Chai Donuts

Maple Chai Donuts are soft & fluffy donuts flavored with chai spice and glazed with maple syrup icing! They're a must-add to your fall baking list! The chai flavor is deliciously prominent and the maple glaze adds a nice extra hint of fall! Since they aren't fried, they're yeast free, but they are just as tasty, a bit healthier and so much easier! Enjoy them for breakfast, a quick snack or dessert!

Ingredients

• All purpose flour
• Baking soda
• Chai spice
• Salt
• Vanilla extract
• Sour cream
• Unsalted butter
• Maple syrup
• Egg
• Granulated sugar
• Powdered sugar
• Milk (optional)

See recipe card below for quantities.

Substitutions & Variations

This recipe has not been tested with any substitutions or variations. If you do replace any ingredients, please let us know how they turned out in the comments below!

Equipment

You'll need a donut pan for this recipe. I use a silicone donut mold that you can easily push the donuts out of after they've cooled. If you use a silicone pan, be sure to place it on top of a baking sheet so that it doesn't wobble as you move it around!

A piping bag helps with filling the donut pan, but isn't totally necessary. Also, a hand mixer helps whip up the icing nice and quickly, but using a whisk by hand works too.

Other than that, you only really need some measuring tools, mixing bowls, a whisk, spatula and a cooling rack to make this recipe!

Step by Step Instructions

Step One (Picture 1 above) - Mix the dry ingredients.
In a small bowl, whisk together the flour, baking soda, chai spice and salt.

Step Two (Picture 2 above) - Whisk the wet ingredients.
In a medium/large bowl, whisk together the cooled melted butter, granulated sugar, egg, sour cream and vanilla extract really well.

Step Three (Picture 3 above) - Combine the wet & dry ingredients.
Stir the flour mixture into the wet ingredients until everything is combined and no flour streaks remain.

Step Four (Picture 4 above) - Fill the donut pan & bake.
The easiest way to fill the pan is to transfer the donut batter into a piping bag and then cut the tip off and pipe the batter into the wells. It should distribute evenly to make 6 donuts with the wells about halfway full, but this may vary based on your donut pan size. If you don't have a piping bag, you can also carefully spoon the batter into the pan.

Step Five (Picture 1 above) - Make the maple icing.
Mix together the powdered sugar and maple syrup, preferably with a hand mixer but a whisk works too. If the mixture is thicker than you'd like, stir in a splash of milk.

Step Six (Picture 2 above) - Glaze the donuts.
Dunk the cooled donuts into the fresh maple glaze, or drizzle it on top of them!

Pro Tip: Don't overbake the donuts! If you gently press your fingertip onto the center of a donut and it springs back slightly, they're ready! They'll continue to bake a bit in the pan after removing them from the oven.

Recipe FAQs

Storage

For best results, store the donuts unglazed and add the icing just before serving. The icing should be stored in the refrigerator, and the unglazed donuts should be stored at room temperature for up to 1 week. When you're ready to use the icing, let it sit at room temperature for 30-60 minutes and mix it around so it's smooth again (you may need to add a splash of milk or water).

Store glazed donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

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