Chocolate Donuts With Masala Chai Glaze cover

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Chocolate Donuts With Masala Chai Glaze

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Ingredients

Warning0 allergens identified

Chocolate Donuts With Masala Chai Glaze

Chocolate Donuts

1 ½ cups all purpose flour

½ cup white sugar

¼ cup brown sugar

½ cup cocoa powder

½ tsp baking powder(1 Tsp. For Sea-Level)

½ tsp salt

¾ cup whole milk

2 tablespoons whole milk

2 teaspoons white vinegar

⅓ cup vegetable oil

½ tsp vanilla extract

1 egg

Masala Chai Glaze

1 ½ cups Powdered Sugar

⅓ cup whole milk

2 chai bags

1 pinch ground cinnamon

1 pinch ground ginger

1 pinch ground cardamom

1 pinch ground cloves

Instructions

Chocolate Donuts

Preheat the oven to 375°F (350°F for sea-level). Brush a donut pan (or muffin tin) with neutral oil or cooking spray.

Whisk together the flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.

In a large liquid measuring cup (or small bowl), whisk together the milk, white vinegar, vegetable oil, vanilla extract, and the egg.

Add the wet ingredients to the dry ingredients, stirring until just mixed. Spoon the batter into a large piping bag (or a plastic bag with the tip cut off).

Pipe the batter into the donut pan about 1/2 way full (don’t go more than halfway, or the batter will rise too much and you won’t get a hole in the center). Bake for about 10-12 minutes, until a toothpick comes out clean.

Let the donuts cool in the pan for about 5 minutes, and then let them cool completely on a rack. Dip each cooled donut halfway into the glaze, letting the excess glaze drip off. Decorate as desired, and let the glaze set completely, about 20 minutes. Serve! Store extras in an air-tight container for up to four days.

Masala Chai Glaze

Place the milk in a liquid measuring cup. Place the tea bags in the milk, and microwave for about 30 seconds, until the milk is hot but not boiling. Let the tea steep for about 10 minutes, and then discard the tea bags.

Stir together the powdered sugar and spices. Add 2 Tbs. of the chai, and whisk together. Keep adding milk until it reaches your desired consistency.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brew Chai Tea Concentrate First 🫖
Steep the chai bags in hot milk for 10-12 minutes before making the glaze to extract maximum spice flavor and depth, then strain thoroughly to prevent particles in the glaze.
Balance Cocoa with Acid 🍫
The white vinegar in the batter reacts with baking soda to create lift, but it also brightens the cocoa flavor—don't skip it or substitute, as it prevents the chocolate from tasting flat or overly heavy.
Sift Dry Ingredients Three Times ✨
Sift the cocoa powder, cloves, cinnamon, and other spices together three times before adding wet ingredients to ensure even spice distribution and eliminate clumps for consistent flavor in every bite.
Glaze at Perfect Consistency 🎯
Mix powdered sugar with the chai concentrate until it reaches a thick but pourable consistency—test by dipping a donut; it should coat smoothly and drip slightly without pooling at the bottom.
Cool Donuts Completely Before Glazing ❄️
Wait until donuts are completely room temperature before applying the masala chai glaze to prevent it from sliding off or becoming too thin, which would compromise the beautiful coating and flavor distribution.