Baked Chai-Spiced Donuts: My Easy, Aromatic, Always-Favorite Treat
There’s something special about the scent of chai spices baking in the oven. These baked chai-spiced donuts bring that warm, cozy flavor right to your kitchen with an easy recipe you can make any day of the week.
It’s the perfect recipe for fall baking plans or any time you want to fill the house with the inviting aroma of homemade spiced donuts. The white vanilla glaze on top gives them a classic look that’s ready for any brunch spread or dessert table.
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Why You’ll Love These Baked Chai Spiced Donuts
I’ve always loved the warm, comforting flavors of chai. There’s something about that familiar spiced aroma that instantly makes any morning feel special. That’s what I wanted to capture with these donuts: a cozy, inviting treat that feels like home.
The batter comes together quickly with warm chai spices, baking into tender donuts in under 15 minutes. Finished with a smooth vanilla glaze that sets just enough, they’re the kind of homemade treat that feels welcoming from the first bite.
Whenever I bake them, the kitchen smells incredible, and it’s the easiest way to bring that love for chai into something I can share with friends and family. It’s one of those simple pleasures that never gets old.
Pro Tip: When you’re mixing the batter, be gentle. Stir just until everything is combined so you don’t end up with tough donuts. Overmixing develops the gluten in the flour too much, which leads to a dense, chewy texture instead of the light, cakey crumb you’re after.
Variations and Make-Ahead Tips
You can easily change up the flavor by adding a little extra spice to the glaze or skipping it altogether and tossing the warm donuts in cinnamon sugar for a simpler finish.
If you want to get ahead, bake them the night before and keep them in an airtight container. Glaze them the next morning. They’ll stay soft for a couple of days, making them easy to prepare in advance for brunch. If you love warm chai spices, you’ll want to explore these fall cookies that bake in the same cozy flavors.
If you’re planning a seasonal menu or just want more cozy options to start the day, you’ll find plenty of inspiration in this full collection of Fall Breakfast Ideas, everything from baked goods to savory skillet recipes.
More Fall Baking Ideas
- Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm spice and melty chocolate chips. They’re perfect for breakfast, snacks, or sharing with friends. A must-bake for any pumpkin lover.
- Pumpkin Spice Donuts are soft, baked, and filled with warm fall spices. They’re easy to make and perfect for a cozy morning treat. Bring the best fall baking flavors right to your kitchen.
- These apple oatmeal raisin cookies are soft, chewy, and perfectly spiced, making them a timeless favorite. With their cozy flavor and just the right amount of sweetness, they’re the kind of cookie you’ll want to bake again and again.
- Pumpkin French Toast Bake with Streusel Topping is the make-ahead breakfast you’ll come back to all season. Soft pumpkin custard-soaked bread, a buttery cinnamon crunch on top, and zero morning stress, just bake and serve.
- For more seasonal inspiration, check out my Pumpkin Cinnamon Rolls for another fall favorite, or browse my Starbucks Fall Drinks collection to find the perfect drink to serve alongside these chai-spiced donuts.
Tried these Baked Chai Spiced Donuts with Vanilla Glaze? Let me know how they turned out, what you loved, or any twists you added. I’d love to hear how you made it your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup light brown sugar packed
- 2 large eggs
- 1 cup buttermilk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Lightly grease the donut pan.
- In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda, salt, and brown sugar until well combined.
- In another bowl, whisk together the eggs, buttermilk, oil or melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix.
- Spoon or pipe the batter evenly into the prepared donut pans, filling each cavity about ¾ full.
- Bake for 12-15 minutes or until the tops spring back when lightly pressed and a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add milk gradually to reach desired thickness.
- Dip the cooled donuts into the glaze, letting any excess drip off. Place back on the wire rack to set.
- Serve fresh or store in an airtight container at room temperature for up to 2 days.
Notes
- For buttermilk substitute, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let stand 5 minutes before using.
- Use vegetable oil for a softer crumb or melted butter for a richer flavor.
- Adjust glaze thickness by adding milk 1 tablespoon at a time.
