Orange Chai Baked Donuts
It’s snowing in Colorado and a little chai spiced donut with all the orange flavor you can have, is warming me right now.
Brew a cup of tea and mix in with the batter. Pipe into donut molds and in 8 minutes they are ready. Glaze and enjoy. These really are a treat to start the holiday season off.
These have just the right amount of chai flavors – I love me some black tea spiced with cinnamon, star anise and ginger. Plus the addition of orange zest brings freshness to each bite. Don’t forget that simple sugar glaze topped with more orange zest – aren’t they cute?!?!
What makes them so tender and cake like?
These are very similar to the old fashion version or plain kind shops used to sell but with extra flavor.
They are cakey – the heavy cream, extra eggs and coconut oil keep them moist yet cakey to hold together.
*Gluten free flour really absorbs liquid – that’s why I added 3 eggs, a touch more milk than I thought and they came out delicious.
I love these donuts too!
Classic Glazed Pumpkin + Cinnamon Sugar Donuts
Chocolate Chunk Baked Donuts with Peanut Glaze
and a CAKE that tastes like a donut…YES, please! Chocolate Glazed Donut Cake
Orange Chai Baked Donuts
- Total Time: 23 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 1 cup heavy cream or 1/2 and 1/2
- 2 chai teabags
- 3 eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups gluten free flour blend
- 3/4 cup sugar
- zest from 1 medium orange
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Orange Sugar Glaze
- 2 cups powdered sugar
- juice from 1 medium orange
- zest from medium orange
Instructions
- Preheat your oven to 425F.
- Heat the heavy cream up in a small saucepan over low heat. Add the teabags and let it come up to a simmer. Turn the heat off and let the teabags sit in the cream for 8 minutes. Press the teabags slightly and pour the cream into a small bowl to chill slightly.
- While you wait for the cream to chill, mix together the dry ingredients – flour, sugar, orange zest, baking powder, salt, cinnamon and nutmeg in a large mixing bowl.
- When the cream is room temperature, whisk in the eggs, coconut oil and vanilla extract.
- Pour the wet ingredients into the bowl with the flour. Mix with a wooden spoon or rubber spatula until fully combined- it will be thick.
- Add the batter into a piping bag or ziploc bag (cut a corner off of the bag). Spray a donut baking pan with coconut oil spray. Pipe the batter into the pans, filling them about halfway.
- Bake for 8 minutes. Remove from the oven and invert the donuts onto a wire rack to cool. Repeat with the batter and bake untill all the batter is used.
- To make the orange glaze, mix together the powdered sugar, orange juice and 1/2 of the orange zest in a bowl that will fit a donut. Drop one donut at a time into the glaze. Pull out and sprinkle with the remaining orange zest.
Notes
Store in an air tight container for 3-4 days.
- Prep Time: 15
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
