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Table of contents
- Vanilla Chai Baked Donuts
- What Do I Need to Make Baked Donuts
- How to Make Vanilla Chai Baked Donuts
- 1. The Vanilla Baked Donut
- 2. The Chai Sugar Coating
Vanilla Chai Baked Donuts
These vanilla chai baked donuts are dangerously good — I’ve been craving them every morning since I first made them. They’re an easy step up from a quick cereal bowl and make weekday breakfasts feel a little more special.
The recipe uses Domino® Golden Sugar, a pure cane sugar that’s less processed than white sugar and works cup-for-cup like white sugar. It lends a subtle molasses note and a warm golden color that suits these donuts perfectly.
What Do I Need to Make Baked Donuts
To bake donuts you’ll need a donut pan — they’re inexpensive and widely available. A standard six-cavity non-stick pan is ideal. A piping bag or a large zip-top bag makes filling the cavities much neater, though you can spoon the batter in if needed.
The method is straightforward and very similar to making muffins: mix the dry ingredients in one bowl, whisk the wet ingredients in another, then combine until just mixed. No mixer required.
How to Make Vanilla Chai Baked Donuts
The recipe has two main parts: the vanilla cake donut and the chai sugar coating. Both are quick to prepare and come together in under an hour.
1. The Vanilla Baked Donut
The batter is mixed by hand in minutes — no stand mixer needed. Whisk milk, melted butter, Domino® Golden Sugar, egg, sour cream, and vanilla bean paste in a medium bowl. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry and stir until just combined; the batter will be slightly thick.
To fill the donut pan without a mess, spoon the batter into a large zip-top bag or a pastry bag, snip off the corner, and pipe the batter into the cavities until they’re about half full. This keeps the tops neat and makes cleanup easier.
Bake at 350°F (180°C) for about 9–10 minutes, until the tops and edges are lightly golden and the donut springs back when gently pressed. Let the donuts cool in the pan for 2 minutes, then invert onto a wire rack. Re-grease the pan and bake the remaining batter.
2. The Chai Sugar Coating
The coating is a simple spiced sugar made from Domino® Golden Sugar blended with chai spices: cinnamon, ginger, cardamom, allspice, and a pinch of black pepper. The spice mix adds warmth and depth without overpowering the vanilla donut.
Once the donuts are cool enough to handle, brush them lightly with melted butter and toss them in the chai sugar so they get an even, fragrant coating. The result is a tender vanilla cake donut with a crisp, aromatic sugar crust.
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Print Recipe
Vanilla Chai Baked Donuts
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 teaspoon vanilla bean paste
- 125 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
For the Chai Sugar Topping:
- 30 g unsalted butter, melted
- 100 g Domino® Golden Sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- pinch of black pepper
Instructions
- Preheat oven to 350°F (180°C). Spray a donut pan with non-stick spray and set aside.
- Make the donuts: In a medium bowl whisk together the milk, melted butter, Domino® Golden Sugar, egg, sour cream, and vanilla bean paste until combined.
- In a large bowl whisk the flour, baking powder, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry and mix until just combined; the batter will be slightly thick.
- Spoon batter into a large zip-top bag or pastry bag and pipe into the donut cavities, filling them about halfway.
- Bake 9–10 minutes, until lightly browned and springy to the touch. Cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining batter.
- Coat the donuts: Combine the Domino® Golden Sugar, cinnamon, ginger, cardamom, allspice, and black pepper in a medium bowl. Lightly brush cooled donuts with melted butter and toss in the chai sugar to coat.
Notes
Nutrition
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