Baked Chai Donuts with Bourbon Glaze

Baked Chai Donuts with Bourbon Glaze are soooo easy and a big plus – they are baked, not fried! Make these super easy donuts in a jiff and don’t forget the bourbon glaze. This recipe is packed with spices and the bourbon glaze, well, that’s one bowl of sweet deliciousness that I may or may not have taste tested continuously before glazing the donuts.

I’ll never turn down a good donut, and these Baked Chai Donuts with Bourbon Glaze are next-level delicious. Ever since I bought my donut pan, I’ve been hooked on baking them at home. Don’t get me wrong—I’ll happily devour a fried donut too (Plain Old Fashioneds and I go way back). But there’s something so satisfying about baking them instead. They come together quickly, you get to enjoy them warm in no time, and best of all, there’s no giant pot of used oil to deal with afterward. That’s a win in my book.

Heather’s Notes

• These baked chai donuts capture the cozy flavors of India’s beloved spiced tea in a fluffy, cake-like donut.
• They’re baked, not fried, which makes them lighter, healthier, and easier to prepare in a standard donut pan.
• Perfect for pairing with a steaming cup of masala chai or coffee on chilly mornings.
• The bourbon glaze adds a fun grown-up twist while balancing the warm spice blend.
• Ready in under 30 minutes, these donuts are a crowd-pleasing treat for brunches, fall gatherings, or anytime you want a comforting homemade sweet.

Ingredients

For the Donuts

• All-purpose flour – provides structure and a tender crumb.
• Brown sugar – adds sweetness with a subtle molasses depth that complements chai spices.
• Baking powder – helps the donuts rise and stay fluffy.
• Spices – a blend of ground cinnamon, ginger, cardamom, and cloves to recreate the warming chai flavor.
• Brewed black tea – cooled strong black tea, such as Assam or Darjeeling, infuses the donuts with authentic chai flavor.
• Vegetable oil – keeps the donuts moist without overpowering the spice profile.
• Vanilla extract – enhances the sweetness and rounds out the flavors.
• Egg – binds the ingredients and provides richness.

For the Glaze

• Powdered sugar – the base for a smooth, sweet glaze.
• Bourbon – adds warmth and depth to balance the spices.
• Milk (optional) – use a splash if the glaze needs thinning for dipping or drizzling.

Substitutions & Variations

• Tea: Swap black tea with chai concentrate for even stronger spice flavor.
• Oil: Melted coconut oil or butter can replace vegetable oil for added richness.
• Bourbon: Substitute with rum, maple syrup, vanilla extract, or simply milk if you’d prefer a kid-friendly glaze.
• Flour: Use a 1:1 gluten-free baking blend for a gluten-free version.
• Mini Donuts or Muffins: This batter also works beautifully in a mini muffin pan if you don’t have a donut pan.

How to Make Baked Donuts

1. Preheat oven to 375°F (175°C). Lightly grease a donut pan.
2. Brew tea and let it cool. The stronger the tea, the bolder the flavor.
3. Mix dry ingredients: whisk together flour, brown sugar, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
4. Mix wet ingredients: in another bowl, combine brewed black tea, oil, vanilla, and egg until smooth.
5. Combine wet and dry mixtures just until blended. Do not overmix.
6. Fill donut pan about ⅔ full with batter.
7. Bake for 10-12 minutes, or until a toothpick inserted comes out clean. Let cool in pan briefly, then transfer to wire rack.
8. Make the glaze: whisk powdered sugar with bourbon (and a splash of milk if needed) until smooth. Dip or drizzle over cooled donuts.
9. Serve & enjoy with a cup of hot chai or coffee.

Tips for Storing

• Store glazed donuts in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days.
• Freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.
• To refresh, warm donuts briefly in the microwave or oven before enjoying.

FAQs

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