I am back with more delectable doughnuts!!!
So I mayyyyyy have mentioned, perhaps a million times, how I do not like hot weather.
It creates a lazy baker who never wants to turn the oven on for fear of living in an inferno the rest of her days.
But, I also have needs.
Needs that many of you share with me, I am sure.
The need to smell something fresh and sweet enveloping the kitchen, to taste any combination of moist, chewy, ooey, gooey, salty, sweet, fun to eat treats!
Then, as if those cravings weren’t enough; I suffer from another.
One that is even more dreadful to me when the hot weather arrives: the caffeine addiction.
Coffee, tea, all my compadres during the winter months are now a necessary evil in the middle of June.
Whatever are we to do, friends?
FEAR NOT! I HAVE THE SOLUTION!
I am sure you guessed the solution centers on these doughnuts.
Problem #1: Turning on the oven
Solution #1: Doughnut maker!
Problem #2: I love chai tea but it’s too hot
Solution #2: CHAI SPICE DOUGHNUTS!
All of my cravings combine to form one super duper doughnut. Think of these as your favorite cinnamon sugar doughnut with all the spices and flavors you love in a comforting cup of chai tea.
We are talking cinnamon, cardamom, cloves, nutmeg, and even an entire bag of chai tea opened right up into the batter.
It’s chai spice to the extreme!
I may have eaten
all a great deal of these doughnuts before writing this post, which would explain the levels of excitement exploding into the form of caps lock everywhere.
Except I am not sorry.
I WILL NEVER BE SORRY!
These doughnuts, which are baked and not fried by the way, could very well be the best doughnuts I have ever created.
They are moist, fluffy, sweet and spicy, and the perfect treat to start your day, take with you to work, or enjoy when you get home.
If you end up with a chillier day and the idea of a hot cup of tea or coffee does not repulse you, these are definitely doughnuts worth dunking.
I’ll be back Friday with more from-scratch tomato sauces, so be sure to pop over before you begin your weekend!
Oh and before I forget, Google Reader is making its swift exit so be sure to re-subscribe via any of the methods on the right sidebar of the site. My personal favorite is BlogLovin but you can always subscribe directly via email as well.
Chai Spice Doughnuts
- 2 1/4 cups sugar
- 2 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp cloves
- 1 tsp nutmeg
- 1/2 cup milk
- 1 1/2 tsp vinegar
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 chai tea bag
- 2 tbsp melted (and cooled) butter
- 1 egg
- 1 tsp vanilla
- 6 tbsp melted butter, for dipping
- Preheat doughnut maker (or your oven to 350) and if using a doughnut pan, grease with cooking spray. Combine sugar with spices (cinnamon through nutmeg) until well mixed. Remove 3/4 cup sugar for the actual doughnut batter, set aside the remaining 1 1/2 cups for later. Meanwhile, in a measuring cup combine milk and vinegar and let stand 5 minutes.
- In a large bowl combine the 3/4 cup sugar/spice mixture with flour, baking powder, and salt. Open chai tea bag and stir contents into the flour mixture. In a separate, smaller bowl, whisk together milk/vinegar mixture with melted butter, egg, and vanilla.
- Pour wet ingredient mixture over dry ingredient mixture and stir with wooden spoon until just combined and the batter looks smooth.
- Spray doughnut maker with cooking spray and fill cavities 1/2 full with doughnut batter; if using the oven fill doughnut pan cavities halfway full with batter.
- Bake for 4 minutes, or until doughnuts spring back when lightly touched or a toothpick comes out clean.
- Place remaining sugar/spice mixture from step one in a plastic or paper bag and have your 6 tbsp melted butter in a small bowl.
- Working two or so at a time, dip doughnuts in melted butter, then place in bag with sugar mixture. Gently toss/shake the bag to cover the doughnuts. Remove and set on piece of parchment paper while you dip the rest of the doughnuts.
Makes Approximately 2 Dozen Mini Doughnuts
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain