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Baked Vanilla Chai Donuts | Delicious baked donuts filled with great vanilla chai flavors, rolled in cinnamon sugar, and served with an optional chai glaze! | http://thechunkychef.com
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4.67 from 3 votes

Baked Homemade Vanilla Chai Donuts

These donuts are baked, not fried, and loaded with sweet and spicy vanilla chai flavors! For a more intense flavor, drizzle or dip in a chai glaze!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 donuts + a few donut holes
Author: The Chunky Chef


  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 teaspoon salt
  • 1/4 cup strong brewed chai tea cooled
  • 2 Tbsp vegetable oil
  • 2 Tbsp vanilla bean paste or vanilla extract
  • 1 large egg
  • 6 Tbsp unsalted butter melted
  • 1 cup granulated sugar
  • 3/4 tsp ground cinnamon
  • 1 cup powdered sugar
  • 1 Tbsp to 2 strong brewed chai tea


  • Preheat oven to 375 degrees F. Spray donut pan with non-stick spray (I use Baker's Joy). Set aside.
  • Combine 1 cup granulated sugar and 3/4 tsp cinnamon in a shallow baking dish, bowl, or paper bag. Set aside.
  • In a mixing bowl, combine dry ingredients (flour, sugar, baking powder, spices and salt) and whisk.
  • In another large mixing bowl, beat the chai tea, vegetable oil, vanilla bean paste, and egg until combined. I use a hand mixer for this.
  • Add dry ingredients, half at a time, mixing until just combined after each addition, scraping the sides of the bowl if necessary.
  • Pour batter into a pastry bag or large ziploc bag, snip off the tip, and fill donut molds of the pan about 2/3 full.
  • Bake donuts 10-12 minutes, or until the spring back when lightly touched.
  • Remove from oven and let cool in pan for 2-3 minutes.
  • Invert pan over a cooling rack to remove donuts, dip them in melted butter, then toss them in the cinnamon sugar mixture.
  • Return to cooling rack to finish cooling.
  • If making the glaze, add powdered sugar to a mixing bowl and add tea, whisking to make a thick, yet pourable glaze.
  • Drizzle over donuts, or serve in a small bowl for dipping.


1. Recipe slightly adapted from King Arthur Flour.
2. You can use any homemade or store-bought Chai spice you like, just make sure you use a total of 2 tsp.
3. To make donut holes, spray a mini muffin pan with non-stick spray, fill 2/3 full with batter, and bake as directed.