Baked Chai Donuts with Sourdough Discard


Breakfast & Brunch Fall High Altitude No Seed Oils Sourdough | Published October 4, 2024 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Indulge in the flavors of fall with this recipe for Baked Chai Donuts with Sourdough Discard! This fall donut recipe uses sourdough discard for a creative and cozy way to reduce waste and indulge!

If you love baked donuts, be sure to check out some of my other fall favorites like Carrot Cake Donuts with Apple Cider Glaze, Maple Pumpkin Spiced Baked Donuts, or Sparkling Apple Cider Donuts.

chai dounuts with sourdough discard

This is a collaboration recipe with my friends at Hannah at Make It Dough! Each month we collaborate to bring you a creative seasonal recipe that uses sourdough in some way!

Some of my favorite past fall recipes include Eggless Sourdough Molasses Cookies, Sourdough Pumpkin Spice Cupcakes, and Eggless Sourdough Pumpkin Pie. These all use sourdough discard to reduce waste while creating delicious desserts!

chai dounuts with sourdough discard
chai dounuts with sourdough discard

Why You’ll Love This Recipe

Quick and Easy: I love making these baked chai donuts because they are quick and easy! You can have these ready in under an hour for freshly made donuts on a lazy weekend morning.

Uses Sourdough Discard: This fall donut recipes uses up sourdough discard which reduces waste and turns it into delicious donuts!

Streusel Topping: These baked chai donuts are complete with a streusel topping for a texture that combines perfectly with the soft cake donut. These are reminiscent of your favorite coffee cake, but in donut form!

Healthier: This fall donut recipe is healthier than most because it is baked and not fried!

chai dounuts with sourdough discard

Ingredients

  • Butter: I use Organic Valley Salted Butter.
  • Light Brown Sugar: I use my homemade light brown sugar, but you can also use store bought too.
  • Sourdough Discard: You can use your sourdough discard straight from the fridge.
  • Egg: Make sure to use organic large eggs. Using eggs that are smaller or larger can make the donuts dry or sink.
  • Greek Yogurt: I use organic plain Greek yogurt, but vanilla is also fine.
  • Milk: I use Organic Valley Grassmilk, but you can use any kind of milk, even coconut or almond.
  • All Purpose Flour: My favorite is Cairnspring Mills!
  • Baking Powder: I use baking powder for a nice delicate crumb.
  • Salt: I use fine sea salt in the batter.
  • Spices: I use organic cinnamon, ginger, allspice, cardamom, cloves, and black pepper to create a chai baked donut that is perfectly spiced.
  • Cooking Spray: I think cooking spray is essential for baked donuts as it just allows them to release much easier. I use organic olive oil cooking spray, but avocado oil or canola oil also work.
  • Powdered Sugar: I use organic powdered sugar to glaze these donuts for a little extra sweetness!
chai dounuts with sourdough discard
chai dounuts with sourdough discard

Tools Needed

  • Scale: I always recommend using a digital food scale for the beset results.
  • Mixing Bowl: These baked chai donuts are so easy, all you need is a mixing bowl!
  • Hand Mixer: I use my hand mixer here, but you can even just use a whisk if you don’t have that.
  • Donut Pan: You’ll need two donut pans.
  • Piping Bag: I like to use a piping bag to pipe the batter. But, if you don’t have one you can also use a zip bag or even just spoon it into the pans.

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen
chai dounuts with sourdough discard

Step by Step Instructions

Step 1

Preheat the oven to 400°F.

Step 2

To make the batter: In a large mixing bowl, add the melted butter, light brown sugar, sourdough discard, and egg. Mix tougher using a hand mixer until combined.

Add in the yogurt, milk, flour, baking powder, cinnamon, salt, ginger, all spice, cardamom, cloves, and black pepper in that order. Mix on low until a stiff dough forms. Transfer to a piping bag with no tip.

chai dounuts with sourdough discard
chai dounuts with sourdough discard
chai dounuts with sourdough discard
chai dounuts with sourdough discard
chai dounuts with sourdough discard
chai dounuts with sourdough discard

Step 3

To make the topping: In a medium bowl, add the melted butter, flour, cane sugar, light brown sugar, and cinnamon. Mix together with a spatula until a paste texture forms.

Step 4

Lightly grease two donut pans with olive oil cooking spray to prevent sticking. Pipe the donut batter into the pans, this makes 10 donuts.

chai dounuts with sourdough discard
chai dounuts with sourdough discard
chai dounuts with sourdough discard

Step 5

Crumble the topping on top of the donuts. Bake for 10 to 14 minutes or until a toothpick inserted in the center come out clean the topping looks golden brown. Allow to cool completely in the pans.

Step 6

To make the glaze: In a small bowl, add the powdered sugar and mix. Whisk together until a smooth glaze forms. Drizzle the glaze over the tops of the donuts.

chai dounuts with sourdough discard

Baker’s Tips

  • You can use your sourdough discard straight from the fridge.
  • If you don’t have a piping bag, you can just spoon the batter into the donut pans.
  • Be careful when filling the donut pans with the topping. I overloaded these and created basically a donut with no hole. But, if I'm honest, I'm obsessed with donuts (and bagels) with basically no hole, so I was pretty happy! But, if you want to ensure a hold, clean the topping off of the middle of the donut pan well before baking.
  • Make sure to store these in under a cake dome so they stay fresh. You could also put them in an airtight container too.
chai dounuts with sourdough discard
chai dounuts with sourdough discard

FAQ’s

Can I make these ahead of time?

Yes, just be sure to store in a cake dome or an airtight container so they keep their moist texture.

Can I leave the glaze off?

Yes, of course. If you want a less sweet donut, then feel free to leave off the glaze.

What if I don't have sourdough discard, can I still make this recipe?

Yes, if you don't have sourdough discard, just add 57 grams of all purpose flour and 57 grams of water together in a bowl and mix it up. Use this in place of sourdough discard. If you are using this, then I would be sure to use plain Greek yogurt and not vanilla as you want to get some tang in there!

chai dounuts with sourdough discard

Craving More?

chai dounuts with sourdough discard

Baked Chai Donuts with Sourdough Discard

Mimi Council
Get cozy this fall with Chai Donuts using Sourdough Discard. A creative recipe that combines the warmth of chai with the tangy goodness of sourdough!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Makes 12 donuts
Calories 362 kcal

Ingredients
 
 

Batter

Topping

Glaze

Instructions
 

  • Preheat the oven to 400°F.
  • To make the batter: In a large mixing bowl, add the melted butter, light brown sugar, sourdough discard, and egg. Mix tougher using a hand mixer until combined.
  • Add in the yogurt, milk, flour, baking powder, cinnamon, salt, ginger, all spice, cardamom, cloves, and black pepper in that order. Mix on low until a stiff dough forms. Transfer to a piping bag with no tip.
  • To make the topping: In a medium bowl, add the melted butter, flour, cane sugar, light brown sugar, and cinnamon. Mix together with a spatula until a paste texture forms.
  • Lightly grease two donut pans with olive oil cooking spray to prevent sticking. Pipe the donut batter into the pans, this makes 10 donuts.
  • Crumble the topping on top of the donuts. Bake for 10 to 14 minutes or until a toothpick inserted in the center come out clean the topping looks golden brown. Allow to cool completely in the pans.
  • To make the glaze: In a small bowl, add the powdered sugar and mix. Whisk together until a smooth glaze forms.
  • Drizzle the glaze over the tops of the donuts.
  • Store in an airtight container for up to 3 days.

Video

Notes

High Altitude — Bake at 400°F for 8 to 12 minutes or until a toothpick inserted in the center comes out clean and the topping looks golden brown.

Nutrition

Calories: 362kcalCarbohydrates: 59gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 46mgSodium: 277mgPotassium: 96mgFiber: 1gSugar: 36gVitamin A: 396IUVitamin C: 0.1mgCalcium: 90mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating