Serves 7-8 Donuts
Coconut Chai Donuts
- 1 Cups Unbleached All-Purpose Flour, Spooned and Leveled
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/2 Cup Light Coconut Milk, Room Temperature
- 1/3 Cup Granulated Sugar
- 2 Heaping Tablespoons Unsweetened Shredded Coconut
- 2 Tablespoons Coconut Oil, Melted and Cooled
- 1/2 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Vanilla Extract
- 1 Cup Fresh or Frozen Cranberries
- 1/4 Cup Water
- 1/2 Tablespoon Unsalted Butter, Melted
- 3/4 Cup Powdered Sugar, Sifted, Plus More as Needed
- Coconut Chips, Lightly Toasted
Coconut Chai Donuts
Preheat the oven to 350F. Generously grease two donut baking pans. Alternatively donuts may be baked in two batches.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, chai spice, and sugar.
In a separate mixing bowl, whisk together the egg, coconut milk, coconut oil, vanilla extract and apple cider vinegar.
Pour the wet batter into the bowl with the dry ingredients and gently mix to combine. Take care to not over mix the batter.
Next, fold in the shredded coconut into donut batter.
Transfer the donut batter into a large pastry bag, snip a 1/2 inch of the tip of the bag.
Evenly pipe the batter into the prepared baking pan halfway up each donut cavity. Alternatively, donut batter may be spooned into the baking pan.
Bake donuts for 9-10 minutes or until a toothpick inserted into one of the donuts comes out clean.
Allow the donuts to rest in the pan for 5-6 minutes transferring to a cooling rack to cool to room temperature.
Place a fine strainer on top of a bowl. Set aside. In a small saucepan, mix together the cranberry and water.
Bring cranberry mixture to a simmer under medium high heat. Lower the heat to medium low and cook until the cranberries appear soft and easily release their juices when pressed with a spoon, about 8-10 minutes or longer as needed.
Remove cooked cranberries from the heat and transfer into the strainer-bowl setup.
With a flexible spatula or large spoon, press on the cranberries to release its juices and fillings into the bowl. Use the spatula to scrape any excess juices and fillings from the back of the strainer into the bowl.
Whisk together the cranberry juices and filling to combine into a semi-thick sauce.
In a separate mixing bowl, whisk together the powdered sugar, melted butter and 4 teaspoons (1 tablespoon + 1 teaspoon) of the cranberry sauce into a smooth pourable glaze that is thick enough to not run off the donuts.
If the glaze appears too thick, whisk in more cranberry sauce 1/2 teaspoon at a time. If glaze appears too thin, whisk in more powdered sugar 1 tablespoon at a time.
Individually dip the tops of the cooled donuts into the cranberry glaze to coat.
Transfer glazed donuts to a cooling rack and top with coconut chips.
Allow the glaze to set before serving.