baked chai donuts

I love baked donuts and these baked chai donuts are nothing but sensational. These are slightly better, easier and great for your sweet tooth.

baked chai donuts

 I have seen chai donut recipes using different types of spices. For my version I used cardamon, cinnamon, nutmeg and cloves. I love cardamon but if you don’t have it on hand you can omit it if you like. Either way they are still going to be sensational.

I originally got the recipe from my pumpkin spice baked donut recipe. I just tweaked it the recipe a little bit. The chai donuts came out perfectly. When making baked donuts the most important thing to keep in mind is to butter the donut pan generously. I can’t stress this enough. Even though I buttered my baking pan really good I still had some trouble taking them out. I just did it slowly. Be patient.

One thing I must note is that baked donuts don’t taste like fried donuts. The shape is identical, which is fun for my kids, but if you want to resemble real fried donut taste this will not come close. They are more like a muffin texture but either way I am fine with it. I love making baked donuts with my kids.

Have a few different baked donut recipes in the blog so make sure you check them out. Just go here to see other baked donut variations.

I hope you get to try these baked chai donuts. They are truly one of my favorite versions I have made so far.


baked chai donuts

Here you can see the batter right before baking the donuts. Do at 325F for about 18 minutes. Make sure that you grease the pan generously so that you don’t have trouble getting them out later on.

baked chai donuts

Here you can see the donuts after I baked them. It took me 18 minutes. Just help yourself with a knife to get them out. Also make sure you cool them for 10 minutes before doing so.

Chai donuts


Baked chai donuts

Miryam's original recipe

Yield: 10 donuts

Total Time: 30 minutes



  • 6 tbsp butter, melted
  • 3/4 cup unrefined sugar
  • 1/4 tsp clove powder
  • 1/2 tsp cardamon powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder


Preheat oven to 325°F. Grease two donut pans and set aside.

In a bowl, with a wire whisk, whisk eggs, apple sauce, sugar, milk and oil. Add flour, baking powder, baking soda and spices. Whisk until combined. Fill each donut hole 2/3 full.

Bake for 17-22 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.

While the donuts cool, in a safe microwavable dish, melt the butter. In another bowl, mix the sugar with the spices. Dip each donut in the butter followed by the sugar. Serve.

Store donuts on a cake stand for up to two days.

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart in the process.

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  1. I like baked cakey donuts. These sound and look super with chai spices.

  2. Love chai! These donuts sound amazing!

  3. two of my favorite things into one :)

  4. hmm, is there an ingredient missing in your list possibly?
    I’m making these at the moment, the batter is very sticky – going to add some milk.

  5. Thanks -yes I added milk, so all was ok, They do taste very good – not too chai’y :)

  6. Se miran deliciosas las voy hacer gracias por tus recetas me encantan y mas los postres:)

  7. These donuts are one reason I need to get me a donut pan! They look incredible!

  8. Oooooh! I love the cardamom touch in these. Making soon! Hope my in-laws are down with Chai because I do believe these will be made tomorrow or Sunday AM! :)

  9. Going to try make these in my cake pop machine ♡ they sound suuuuper yummy!

  10. Have you tried these as muffins? how long do you think you would need to bake them for?

  11. So just made these as muffins; baked x 20 min and dipped the whole cooled muffin in butter and seasoning and it is awesome!! I got 13 muffins, standard size. Thanks!

  12. some one mention that you left the milk out and would need to add 1/2 c. I see almond milk listed in the ingredients….is this the milk you were talking about or do I need to add another 1/2 c.? tia!

  13. These look yummy. However, I am gluten intolerant and need to substitute something else for the whole wheat pastry flour. Any suggestions?

  14. Thanks – I will give it a try. I will let you know in case there are others out there who need a gluten free substitution.

  15. Hi there, is there a possibility of substituting the pastry flour with coconut flour and if so, how much? I’d love to make these the way they are supposed to be but my diet/lifestyle thing won’t allow for it.

    • You could use coconut flour but I wouldn’t be able to tell how much since coconut flour behaves in such a different way. It absorbs a lot of liquid so you may have to also add more milk and eggs. You can use oat flour instead though and do a 1:1 substitution. Just add a couple of tbs more of milk. Sorry I couldn’t be of more help!

  16. i did make these GLITEN FREE by subbing brown rice flour for the whole wheat pastry flour. They turned out PERFECTLY. This is a terrific recipe. Hubs is loving these. Me too!

  17. Oops – I forgot to say that I omitted the oil and used 1/2 cup applesauce.

  18. If I wanted to make more of a cinnamon/sugar doughnut rather than chai how would I do that? Leave out the cloves and cardamom and increase the cinnamon and sugar! I don’t think my kids would like the chai as much as I would :-)

  19. I’m confuse. “don’t taste nothing like” is a double negative. So they do taste like fried?

  20. Sigue sin aparecer el cuadrado para cambiar el idioma, solamente veo categorias y archivos, podrian chequear si ustedes lo ven! 



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