Baked Chai Donuts with Sourdough Discard
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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.
Table of contents
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!
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!
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!
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.
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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.
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.
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.
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.
FAQ’s
Yes, just be sure to store in a cake dome or an airtight container so they keep their moist texture.
Yes, of course. If you want a less sweet donut, then feel free to leave off the glaze.
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!
Craving More?
Baked Chai Donuts with Sourdough Discard
Ingredients
Batter
- 85 grams salted butter (melted)
- 170 grams light brown sugar
- 113 grams sourdough discard
- 1 large egg
- 57 grams plain Greek yogurt
- ½ cup milk
- 255 grams all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- Olive oil cooking spray
Topping
- 85 grams salted butter (melted)
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams light brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons milk
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.
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