I have a dangerous soft spot for donuts. There’s something about biting into a pillowy, tender donut is just perfect! And when those doughnuts are spiced with the rich, cozy flavours of chai? Well, let’s just say I couldn’t stop! These Baked Vanilla Chai Donuts are perfectly spiced with cinnamon, cardamom, ginger, and nutmeg, topped with a smooth vanilla chai glaze. These donuts are baked, not fried, which makes them lighter (and a little less guilt-inducing) but just as delicious.
If you’re a chai lover like me, these doughnuts will instantly become your go-to treat. They’re the perfect balance of warming spices and subtle sweetness, making them great for breakfast, a snack, or even dessert. Plus, they’re SO quick and easy to whip up in under 30 minutes, so you can enjoy them anytime the craving strikes.
🧡 WHY YOU'LL LOVE THIS RECIPE
First off, they’re baked—which means no hot oil, no frying! These baked donuts are fluffy and light, with a soft crumb that’s just perfect. And because they’re spiced with a mix of cinnamon, cardamom, ginger, and nutmeg, they’ve got a chai-inspired warmth that feels like the coziest blanket (perfect fall vibes).
But to top it all off? The vanilla chai glaze. It’s creamy, and perfectly complements the warm spices of the doughnuts. If you need a chocolate fix, I’ve also included an optional chocolate glaze that you can drizzle on top for a fun twist. Either way, you’re in for a treat.
🔪 KITCHEN EQUIPMENT
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
- Rubber spatula or spoon
- Digital food scale (optional but recommended)
- Donut baking pans (I used the silicone ones, it’s easier to remove!)
🥚 INGREDIENTS YOU'LL NEED
You’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder & baking soda
- Salt
- Ground cinnamon, cardamom, ginger, nutmeg: These spices create that signature chai flavour. Feel free to adjust the amounts based on your preference. Love extra cinnamon? Go for it!
- Eggs: Make sure they’re at room temperature for the best results.
- Buttermilk: Adds moisture and a slight tang. If you don’t have buttermilk on hand, you can easily make a substitute with milk and lemon juice or vinegar.
- Melted butter
- Vanilla extract
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 375°F (190°C). Grease a doughnut pan or mini bundt cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, cloves, ginger, and nutmeg).
3. In another bowl, mix the eggs, buttermilk, melted butter, granulated sugar and vanilla extract.
4. Pour the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the doughnuts soft and fluffy. The dough will be very sticky and thick.
5. Scoop the batter onto a large piece of plastic wrap into a log. Fold the top and bottom of the wrap around the batter horizontally so that the batter is covered. Grab both ends of the wrap firmly and spin the log of batter in a circular motion so that the ends are tight and secure. Cut one tail of the log just before the batter and slide the log into a piping bag. Cut the tip of the piping bag roughly the 3/4 of the thickness of the donut shape in the pan.
6. Pipe into the greased doughnut pan, filling each cavity about 75% full. Use a lightly oiled spoon ot spatula to evenly distribute the donut batter
7. Bake in the preheated oven for 10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
8. Allow the doughnuts to cool in the pan for 5 minutes upside down on a cooling rack. Use a toothpick to gently remove the donuts from the batter.
Make the Vanilla Glaze
1. In a small bowl, whisk together the powdered sugar, milk, vanilla extract and all the spices (cinnamon, cloves, ginger, and nutmeg) until smooth. Adjust the consistency with more milk or powdered sugar as needed.
Make the Chocolate Glaze
1. In a small bowl, microwave the dark chocolate and butter
2. Dip each cooled doughnut into the glaze, allowing any excess to drip off.
3. Let the glaze set for a few minutes before serving.
☝🏻 Tips and tricks
Don’t overmix: The key to light, fluffy doughnuts is to mix the batter just until combined. Overmixing can make the doughnuts dense and tough.
Use a piping bag: This ensures even distribution of batter in the doughnut pan, giving you perfectly shaped doughnuts every time. Definitely easier than spooning it in, the batter is very sticky!
Spice it up: If you’re a chai enthusiast, feel free to play around with the spice ratios—add a little more cinnamon for extra warmth, or increase the cardamom for a more fragrant, floral note.
Storage: These doughnuts are best eaten fresh but will keep for up to 2 days in an airtight container at room temperature. If you’re making them ahead, you can freeze the unglazed doughnuts for up to 2 months—just thaw and glaze when you’re ready to enjoy.
Can I fry these doughnuts instead of baking them?
I haven’t tried it myself but while this recipe is specifically for baked doughnuts, you could try frying the batter, but be prepared for a different texture. Fried doughnuts tend to be a bit denser, while these baked doughnuts are lighter and softer.
What if I don’t have buttermilk?
No worries! You can make a simple buttermilk substitute by combining 1 tablespoon of lemon juice or white vinegar with enough milk to make ½ cup. Let it sit for 5 minutes before using it in the recipe.
These Baked Vanilla Chai Doughnuts are the perfect blend of sweet and spice! They’re easy to make, and you’ll love the contrast of soft dough with the smooth vanilla chai glaze. And if you’re feeling indulgent, don’t skip the chocolate glaze—it adds a rich, decadent touch that’s hard to resist.
I can’t wait for you to try them! Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Baked Vanilla Chai Donut
- Total Time: 25 minutes
- Yield: 12 1x
Description
These Baked Vanilla Chai Doughnuts are a chai lover’s dream—soft, fluffy, and infused with warming spices! Baked to perfection, they’re lighter than traditional fried doughnuts but just as satisfying. Topped with a smooth vanilla chai glaze, each bite delivers a cozy balance of spice and sweetness.
Ingredients
DONUT
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter
- 1 tsp vanilla extract
VANILLA CHAI GLAZE
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
CHOCOLATE GLAZE
- 100g dark chocolate
- 1/4 cup unsalted butter
Instructions
DONUTS
- Preheat your oven to 375°F (190°C). Grease two doughnut pans.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, and nutmeg).
- In a large bowl, mix the eggs, buttermilk, melted butter, granulated sugar and vanilla extract.
- Pour the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the doughnuts soft and fluffy. The dough will be very sticky and thick.
- Scoop the batter onto a large piece of plastic wrap into a log. Fold the top and bottom of the wrap around the batter horizontally so that the batter is covered. Grab both ends of the wrap firmly and spin the log of batter in a circular motion so that the ends are tight and secure. Cut one tail of the log just before the batter and slide the log into a piping bag.
- Cut the tip of the piping bag roughly the 3/4 of the thickness of the donut shape in the pan. Pipe into the greased doughnut pan, filling each cavity about 75% full. Use a lightly oiled spoon to spatula to evenly distribute the donut batter.
- Bake in for 10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Allow the doughnuts to cool in the pan for 5 minutes upside down on a cooling rack. Use a toothpick to gently remove the donuts from the batter.
VANILLA CHAI GLAZE
- In a small bowl, whisk together the powdered sugar, milk, vanilla extract and all the spices (cinnamon, ginger, and nutmeg) until smooth. Adjust the consistency with more milk or powdered sugar as needed.
CHOCOLATE GLAZE
- In a small bowl, microwave the dark chocolate and butter
ASSEMBLE
- Dip each cooled doughnut into the glaze, allowing any excess to drip off.
- Let the glaze set for a few minutes before serving
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Donuts, Baked, Chai, Fall
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