Ingredients
Scale
- 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