Image courtesy of Dona Chai
It’s National Doughnut Day! Not that we need another excuse to eat these Mouth-watering, baked doughnuts from our friends at Dona Chai.
Unlike the usual sugary blend of flat ground spices and weak tea, Dona Chai Tea Concentrate is comforting as all get-out, thanks to freshly ground cardamom, cinnamon bark, black pepper and clove. What really keeps us coming back for more, though, is the balancing brightness of just a little lemon juice and, rare in the bottled chai world, fresh-pressed ginger. And while their concentrate is amazing for a cuppa, we also love using it as an ingredient. Yep, it’s that versatile.
Donut believe us? See for yourself.
Baked Dona Chai Doughnuts
1 cup flour
½ cup Dona Chai Tea Concentrate
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons melted butter
1 egg
½ cup sugar
2 tablespoons cinnamon
DIRECTIONS
- Preheat oven to 350°. Grease a donut pan and set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, combine chai tea concentrate, egg and half of the melted butter. Add the wet ingredients to the dry and whisk until just combined.
- Pour the batter into a large Ziploc bag and snip a triangle off one corner to create a makeshift pastry bag. Pipe the batter into the doughnut pan, filling each mold until almost full. Bake the doughnuts for about 10 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a cooling rack and let cool completely.
- Meanwhile, make topping. Place melted butter in a bowl. In a separate bowl, mix together cinnamon and sugar. Once doughnuts have cooled enough to handle, quickly dip each into the butter and lightly coat in the cinnamon sugar.
- Eat immediately, while still warm.
Recipe courtesy of Dona Chai