I am a serious morning person.
I have no problem waking up by 8 a.m. and am most productive before lunch. I don’t fit any of the college student stereotypes of sleeping all day, staying up all night, barely waking before lunchtime. No way. Not me. Why do I love mornings so much? Warm sunrises, chirping birds and that cool grass, still misted with last nights dew. I also really like breakfast food (definitely not more than those other things…). Warm oatmeal, cold smoothie bowls, mugs of tea or glasses of iced coffee so cold that the outside is covered in beads of condensation.
Today, I have a recipe that brings together everything I love most about mornings: chai spiced baked doughnuts.
It bears the rich taste of a cup of chai tea, the signature crispy, lightly sugary crunch of a baked doughnut and, as a bonus, it fills your morning and your kitchen with the sweet smells of chai spices. Like all other baked doughnuts, the batter comes together extremely simply, simple enough so that even non-morning people can whip this together for breakfast. The batter is piped into pans, baked, rolled in chai sugar and then shoved into your mout— I mean, displayed for your friends or family to enjoy (*nervous side glances*).
If you want to just max out the chai-ness of these doughnuts, pair them with a hot mug or cold glass of chai tea and dip away.
If these doughnuts don’t make you want to become a morning person, I don’t know what will.
Chai Spiced Baked Doughnuts (adapted from here)
0.75 cup unsweetened almond milk (or brewed chai tea for stronger chai flavor)
1.25 cups whole wheat flour
0.75 cup all purpose flour
0.5 cup + 2 tablespoons sugar (plus more for rolling doughnuts)
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoons chai spice (plus more for rolling doughnuts)
0.25 teaspoon salt
0.25 cup melted coconut oil (plus more for brushing doughnuts)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees.
2. Whisk together flours, sugar, powder, soda, chai spice and salt in a large bowl.
3. In another bowl, whisk melted coconut oil, apple cider vinegar, almond milk (or chai tea) and vanilla. Whisk vigorously so that the coconut oil is completely incorporated, otherwise it will solidify as it cools and be lumpy.
4. Pour wet ingredients into dry and mix until just combined. Pipe or scoop batter into greased doughnut pans.
5. Bake for about 10 to 14 minutes. The doughnuts should be slightly pulling away from the sides of the pan and golden brown. The tops should spring back when poked.
6. Let cool for 5 minutes in the pan and then invert onto a cooling rack. While waiting, whisk together additional sugar and chai spices.
7. Once completely cooled, brush doughnuts with a light coating of melted coconut oil and roll in chai sugar.
Lucky for you, these doughnuts will be making another appearance at the West River Farmers Market this Saturday in Londonderry. It will be my last one for the summer (I’m pretty upset about this fact), so I hope to see you all there! I’m going to be breaking out some new flavors and some favorites so you won’t want to miss out.