Orange Chai Baked Donuts
A Cozy and Flavorful Start to the Season
There’s nothing quite like a warm, spiced baked donut on a cool morning — and these Orange Chai Baked Donuts are the perfect way to welcome the season.
You’ll brew a cup of chai tea and mix it right into the batter, creating a rich, aromatic base infused with black tea, cinnamon, star anise, and ginger. The addition of fresh orange zest brightens each bite with a hint of citrus, balancing the warm spices perfectly.
Pipe the batter into donut molds, bake for just 8 minutes, glaze, and enjoy — it’s that simple!
The Perfect Blend of Texture and Flavor
These donuts are light yet cakey — with a tender crumb that’s reminiscent of an old-fashioned donut but softer and more flavorful. The secret? A combination of heavy cream, coconut oil, and extra eggs keeps them moist and perfectly structured.
The gluten-free flour absorbs just the right amount of liquid, ensuring a balanced texture that’s never dry. And that simple orange glaze, topped with a sprinkle of zest, adds a bakery-style finish that’s both elegant and irresistible.
They’re perfect for a holiday breakfast, brunch table, or cozy afternoon tea.
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Pro Tip:
When brewing your chai tea, make it extra strong — the bold flavor enhances the spices in the donuts. For an added touch, whisk a little chai concentrate into your glaze for a deeper flavor and aroma.
These Orange Chai Baked Donuts are cozy, fragrant, and full of holiday cheer — the kind of treat that brings everyone to the kitchen. Perfect with a cup of tea or coffee, they’ll quickly become your go-to seasonal bake.
Follow along on Instagram @whitesparrowfoodco for more warm, cozy recipes, gluten-free baking inspiration, and everyday kitchen favorites to make your holidays extra delicious.
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!
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