Cozy Chai Spiced Baked Doughnuts [Vegan]

Contents

Warmly Infused Vegan Chai-Spiced Baked Doughnuts Vegan Chai Spiced Baked Doughnuts Recipe Ingredients: 1/2 cup almond milk 1/4 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon black tea leaves 1/4 cup vegan butter, melted Vibrant Flavors Unite: Vegan Chai Spiced Baked Doughnuts Recipe Notes

These indulgent baked doughnuts are richly flavored with the warm aromas of chai spice, perfectly balanced between the tender dough and the satisfying crunch of the sweet glaze. This innovative doughnut recipe is surprisingly simple to prepare and promises to delight even the most discerning palates. The flavor has hints of warm spices reminiscent of classic snickerdoodle cookies.

Warmly Infused Vegan Chai-Spiced Baked Doughnuts

Vegan Chai Spiced Baked Doughnuts Recipe Ingredients:

1/2 cup almond milk
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon black tea leaves
1/4 cup vegan butter, melted

¾ cup chai tea or water
2 cups all-purpose flour
¾ cup vegan sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. chai spice
¼ tsp. kosher salt
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract

One-quarter cup full-fat coconut milk (or an alternative non-dairy milk of your choice).
2 cups powdered sugar
1 teaspoon vanilla
3/4 tsp. chai spice

Vibrant Flavors Unite: Vegan Chai Spiced Baked Doughnuts Recipe

Preheat oven to 375° F.
Whisking together the dry ingredients – flour to and including salt – in a large bowl forms the foundation of the doughnut mixture.
Craft a circular indentation in the center using a substantial serving spoon.
In a small bowl, whisk together tea or water, oil, vinegar, and vanilla extract until well combined. As you pour the mixture into the dry well, simultaneously agitate the liquid with a gentle stirring motion to ensure thorough incorporation. Stir until just combined.
Pour the batter into a well-greased doughnut pan to ensure easy release of the finished treats. Wells are typically filled to a level of approximately three-quarters full. The ideal filling level of a doughnut is crucial: too full, and the doughnut hole might close in; not filled enough, and it’ll have an embarrassingly large void in the centre? If you’re like many bakers who own a six-doughnut pan, you’ll likely need to bake your doughnuts in batches. With a dozen-doughnut pan, you can bake a full batch simultaneously, provided you allow the freshly baked treats to cool for approximately 20 minutes prior to glazing.
Bake for 10 minutes.
Remove the dish from the oven and permit it to rest for precisely one minute. Run a butter knife’s blade around each doughnut to gently loosen its edges from the pan, ensuring a smooth release. Carefully invert the pan to dislodge and extract the freshly baked doughnuts. Position the items on a wire cooling rack for efficient airflow and even heat dissipation.
Repeat with remaining batter.
As soon as the second batch of donuts has completed its 5-minute cooling period, it’s now the ideal moment to prepare the glaze.
In a small saucepan, whisk together the glaze ingredients over low heat for several minutes, stirring constantly, until the mixture reaches a smooth, syrupy consistency. Once ready, carefully submerge each doughnut, face-first, into the warm glaze, allowing any excess to drip off before setting it back onto the cooling rack. What’s the original text you’d like me to improve?
Allow the treats to dry on the rack, optionally sprinkling them with a pinch of cinnamon sugar for added flavor and texture. The glaze will take several hours to fully set and harden.
Store in an airtight container.