Lunch With Loni

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Pumpkin Vanilla Chai Baked Donuts February 23, 2014

Filed under: Uncategorized — lonislens @ 9:23 pm

As you can tell by the photo, I do not own a donut pan.  So I made these donuts in silicone muffin liners, which turned out just fine.  I would have made them in my mini muffin liners to make donut holes if I had been able to locate them!  The recipe is really vanilla chai donuts, but I added a little pumpkin I had leftover from a different recipe.  So yummy I may just have to get a donut pan to recreate these exactly how they’re meant to be!  They do take a whole stick of butter, which may be why they are just so rich and delicious.  But they’re surely healthier than the ones you’d get at the grocery store or one of the big donut chains, right?  And the flavor combination is definitely a winner!  Oh, and I don’t like things too sweet so I just added a tiny bit of tea/sugar glaze on top and not the icing they call for.  So basically mine look NOTHING like the ones on the original recipe.  But you could make them either way and I’m sure you’ll find them to be scrumptious!

 

 Recipe Located At: http://insidebrucrewlife.com/2013/02/vanilla-chai-baked-donuts-americastea/

 

  Vanilla Chai Pumpkin Donut

 

  Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 egg
  • 2/3 cup vanilla yogurt  (I used 1/3 cup vanilla yogurt and 1/3 cup pumpkin)
  • 1/3 cup strong brewed tea, cooled (see note)
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour

 

For the icing (which I did not make):

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons strong brewed tea
  • 1/4 cup white sanding sugar

 

Directions

1.  Cream the butter, brown sugar, and honey in a mixing bowl. Add the egg, vanilla paste, and yogurt and mix again. Sift together the salt, baking powder, baking soda, and flour. Add the flour and the cooled tea alternately to the butter mixture, until everything is mixed in.

2.  Spoon the donut batter into a large ziplock bag and cut off one tip. Spray the donut pan with non stick spray and fill the donut pans 1/2 to 2/3 full. Bake at 375* for 11-12 minutes (takes about 5 minutes longer in a muffin pan). Let the donuts cool in the pan 3-4 minutes before removing to a wire rack to cool completely.

3.  Stir together the powdered sugar and remaining tea. Dip the tops of the donuts in the glaze. Sprinkle with white sanding sugar while the glaze is wet. Let set. Store donuts in a sealed container for up to 5 days. Makes 15 large donuts.

 
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