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Chai Spiced Baked Donuts

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 donuts
Author Maggie Roush


  • 2 tablespoons butter melted and slightly cooled
  • 3 tablespoons vegetable oil
  • 1/2 cup brown sugar lightly packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 cup Oregon Chai The Original Concentrate
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Cinnamon Sugar Coating

  • 4 tablespoons butter melted
  • 1 cup sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 400 degrees F and grease your doughnut pans with butter or non-stick spray.

  2. In a large bowl, add the butter, oil and brown sugar. Whisk for a couple minutes until smooth and fluffy.

  3. Add in the chai, egg, vanilla, cinnamon, cloves, allspice, cardamon and ginger. Whisk until smooth.

  4. Add the flour, baking powder, and salt. Stir until combined (don't over stir). The batter will be very thick.

  5. Add batter to a large disposable freezer bag (or piping bag). Cut off the corner of the bag.

    Pipe the batter into each donut hole. You want a smooth, even piping of the dough if you want smooth, evenly shaped donuts. The donut hole should be filled about 2/3 full but do not over fill.

  6. Bake for 8-10 minutes. I like my edges to just start to brown a little and a toothpick inserted comes out clean. Then let cool 5-10 minutes before removing from the pan to cool completely.

Cinnamon Sugar Coating

Once cooled and ready to coat, melt butter in a shallow bowl. Dip donuts in butter completely.

  1. Toss in cinnamon sugar coating, and then put on cooling rack to finish cooling.