Recipe by Household Mag | Photography by Amy Frances Photography
Ingredients
- Nonstick cooking spray
- 1 ¾ cup flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon sea salt
- 2 teaspoons Dona spice dust, separated
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅛ cup Dona masala chai concentrate
- ⅜ cup apple cider
Instructions
- Heat your oven to 350 degrees.
- Lightly grease your doughnut pans.
- In a medium bowl, add the flour, baking powder, salt, 1 teaspoon spice dust and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, ½ cup of brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add your eggs one at a time and mix. Add your vanilla.
- Add in your bowl of dry ingredients and mix on low speed until incorporated. With the mixer running, add the chai and apple cider in a slow, steady stream and mix to combine.
- Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full.
- Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 12 minutes.
- While your doughnuts are baking, whisk the remaining ½ cup brown sugar, ¼ cup sugar and 1 teaspoon spice dust together in a small bowl.
- In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
- Let the doughnuts cool for 5 minutes after baking, remove from the pans, brush with the melted butter and cover them in the spice dust & sugar mixture while they are still warm.
- Eat, eat, eat!
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