If you’re short on time, these Easy Baked Apple Cider Chai Donuts only take a few minutes to whip up and you can be enjoying delicious apple cider and chai fall flavors in under an hour! A perfect Sunday morning treat.Jump to Recipe
Baked Apple Cider Chai Donuts are one of my all time favorite fall breakfasts!
While I’ve started to get over my yeast-breads aversion since beginning my blog, I still prefer to bake without it. I just never know if it’s actually going to do what it’s supposed to, and time and again I’ve ended up with breads and baked goods that just don’t live up to my expectations.
These donuts, however, will never disappoint. They’re super easy to make take under an hour to make – this includes baking and cooling time!
If you don’t like chai, you could easily make these apple cider donuts – just omit the chai concentrate and double the cider. You could also cut the recipe in half for a small batch if you’re only feeding a couple of people.
Flavor: these are a traditional apple cider donut flavor, the better the apple cider, the stronger the flavors will come through. The chai flavor is subtle but a lovely accompaniment to the apple cider.
Texture: These donuts are cake donuts, so they wont have the lift and airiness that comes with a yeasted donut, but if you like cake donuts these are fantastic. They’re moist and dense with a tender crumb. The cinnamon sugar topping adds just the right amount of crunch to every bite.
Ease: this is a super simple recipe – 3/10 on the difficulty scale. You’ll need three bowls total to make all of the elements of the recipe.
- All purpose flour
- Chai Concentrate
- Apple Cider
- Brown Sugar
- Baking powder
Tips and Tricks
- The best way to serve the donuts is with my apple cider syrup.
- Buy the best apple cider you can afford – this is the main flavor in these donuts, and you want to be able to taste it.
- Don’t overmix the batter – your donuts will end up tough. Mix until just combined.
- I used Trader Joe’s Chai concentrate, but Tazo chai is available in most grocery stores, and would work just as well.
- You can just dunk the donuts into the melted butter, but I find that brushing it on with a pastry brush gave me the most even coverage.
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Can I omit either the apple cider or the chai?
Absolutely – if you’d like these to be just apple cider or just chai donuts, just omit the liquid you don’t want, and double the other.
How do I store Apple Cider Chai Donuts?
These are best the day you make them. They don’t store very well because the moisture from the donut causes the cinnamon sugar mixture to get a little on the soggy side. If you need to store them, just cover them lightly with parchment or foil, and I would only keep them for 1 extra day.
What if I don’t have a donut pan?
There are a million web pages that will tell you how to make donuts without a donut pan. Honestly – they all seem like kind of a pain to me. If you don’t have a donut pan, I would just make these as muffins instead. You’ll probably get about 8-10 muffins out of the amount of batter – bake them at 350 for about 20 minutes – start checking them for doneness after 15 minutes. Once they cool, just finish preparing them with the cinnamon sugar mixture as you would have the donuts.
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Easy Baked Apple Cider Chai Donuts
- 2 cups all purpose flour
- ⅔ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup apple cider
- ½ cup chai concentrate
- 12 tablespoons melted butter divided
- 2 eggs
- 1 cup sugar
- 3 tablespoons ground cinnamon
- Preheat the oven to 350 and spray two donut pans with non-stick spray.
- In a large bowl, mix together the flour, brown sugar, baking powder, salt and cinnamon.
- In another bowl stir together 6 teaspoons of the melted butter, then add the apple cider, chai concentrate, and eggs.
- Add the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into a gallon size ziplock baggie, or a piping bag. If using a baggie, snip off one corner, and pipe the batter into the prepared baking pans. If you only have one donut pan, just bake one pan at a time. Set the remaining batter in a bowl or glass while the first tray bakes.
- Bake for 10 minutes.
- Let cool on a cooling rack for 5-10 minutes.
- While they cool, mix together the sugar and 3 tablespoons of cinnamon.
- Using a brush, brush the melted butter onto the cooled donuts, and then sprinkle the cinnamon sugar mixture all over the donut. Finish cooling on a wire rack.