Baked Chai Donuts with Sourdough Discard
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!
Equipment
- Digital Food Scale
- Mixing Bowl
- Hand Mixer
- Donut Pans
- Piping Bag
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.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- 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.
- 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
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