Vanilla Chai Cake Doughnuts, Take One
I am calling this post “Vanilla Chai Cake Doughnuts, Take One” because although I am pleased with the way that the recipe turned out, I would like to continue coming up with different versions of a chai doughnut. What a delicious quest!
For these doughnuts, I used a combination of instant chai latte powder (just add water), chai concentrate mixed with milk, vanilla bean, vanilla extract, ground cinnamon, and ground nutmeg. The result was a spiced doughnut with the flavors of a chai latte dipped in a thin, sugary glaze with a hint of vanilla and nutmeg.
I used the basic recipe I came up with for Blackberry Lemon Cake Doughnuts with Crunchy, Lemon Sugar Topping and swapped some ingredients. Enjoy!
Vanilla Chai Cake Doughnuts
Makes 24 mini doughnuts.
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
sprinkling of ground cinnamon
2 tablespoons of powdered instant chai latte mixºº
1 large egg, beaten
1 generous teaspoon vanilla extract
2 tablespoons of butter, melted
3 tablespoons of buttermilk
4 tablespoons of chai latte (chai concentrateºº plus milk, see below)
3/4 of a vanilla bean, split and scraped (reserve the remaining 1/4 for the glaze, see below)
For the glaze:
1/4 of a vanilla bean, split and scraped
sprinkling of ground nutmeg
Preheat the oven to 325°F. Grease two mini doughnut pans with cooking spray.
Combine the flour, baking powder, sugar, salt, nutmeg, cinnamon, and chai latte powder. I just love the smell of chai latte powder, it is so comforting!
ºº COOKING NOTE: You can find chai latte powder/mix in the market in the natural foods section or in the aisle with the coffees and teas. The chai concentrate is there as well.
To prepare a chai latte to use in this recipe, I mixed the chai concentrate with milk in a half concentrate/half milk ratio according to the package instructions. Stir to combine. You can drink the rest of the latte while you make the doughnuts!
Mix the wet ingredients: the beaten egg, the vanilla extract, the cooled melted butter, the buttermilk, some of the chai latte, and 3/4 of the vanilla bean.
Incorporate the wet ingredients into the dry ingredients and mix well, making sure the vanilla bean is incorporated and dispersed throughout the doughnut batter.
Use a plastic food storage bag to pipe the batter into the mini doughnut pans. Do not overfill the cavities. You only need to fill them half way up!
Bake the doughnuts for 10 minutes.
Then, prepare the glaze while the doughnuts are cooling.
To make the glaze, combine the powdered sugar with a sprinkling of nutmeg, 1/4 of a vanilla bean, a splash of vanilla extract, and a bit of milk to make a thin glaze. The glaze shouldn’t be too watery. I honestly don’t measure out the ingredients here, I just add a bit of this and a bit of that.
Dip the top of each mini doughnut in the glaze.