Maple Chai Donuts

Print Recipe

5 from 2 votes

Delicious chai spiced baked donuts dipped in a maple syrup glaze!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: donuts

Calories: 352kcal

Author: Kayla Burton

Equipment

Donut pan
Hand mixer
Mixing bowls
Measuring spoons
Scale/measuring cups
Whisk
Spatula
Cooling rack

Ingredients

Chai Donuts

1 cup (125 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons chai spice*
¼ cup (56.75 g) unsalted butter melted & cooled
⅓ cup (66.67 g) granulated sugar
1 large egg room temperature
½ teaspoon vanilla extract
½ cup (115 g) sour cream room temperature

Maple Glaze

1 cup (120 g) powdered sugar
¼ cup (¼ cup) pure maple syrup
1 splash milk optional

Instructions

Preheat oven to 350°F and spray a donut pan with nonstick spray.
In a small bowl, whisk together the flour, baking soda, salt and chai spice.
In a medium/large bowl, whisk together the melted butter, sugar, egg, vanilla extract and sour cream.
Stir the dry ingredients into the wet ingredients until all flour streaks disappear.
Transfer the donut batter into a piping bag and cut off the tip so that it's about ¾ inch in diameter. Pipe the batter evenly among 6 donut wells so they're about half full.
A few notes:
-If you're using a shallow donut pan, it may make more than 6 donuts.
-If you're using a silicone donut pan that's bendy, place it on a baking tray while you distribute the batter & bake the donuts.
Bake the donuts until a toothpick comes out of the thickest part clean, or when you gently press a fingertip onto the donut, it springs back up slightly (about 17-21 minutes).
Let the donuts cool in the pan for 10-20 minutes. When it's safe to touch, remove the donuts from the pan and let them finish cooling on a wire rack.
While the donuts cool, make the maple glaze by mixing together the powdered sugar and maple syrup. This works best with a hand mixer, but just a whisk can be used. If you prefer thinner icing, add a splash of milk or extra syrup.
Dunk one side of the completely cooled donuts into a small bowl of maple glaze and let the icing dry on top of them. This can get messy so I recommend placing paper towels or parchment paper underneath the wire rack that the glazed donuts are drying on.

Notes

*To make your own chai spice, combine:

1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon allspice
2 teaspoons cinnamon
1 tablespoon ginger

For best results, store unglazed donuts at room temperature for up to 1 week and glaze them before serving. Store glazed donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Nutrition