Baking · serves 2
Chai Doughnuts with Maple Glaze
Baked in a tray, not fried. Ten minutes in the oven and they're done.
Ingredients
- 240g plain flour
- 150g sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 300ml soya or regular milk
- 60ml coconut oil, melted and cooled
- 1 tsp vanilla extract
- Glaze: 150g icing sugar, 1/2 tsp cinnamon, 2 tbsp maple syrup, 1 tbsp milk
- Crushed pecans
Method
- Sift the flour, sugar, baking powder, soda, salt and all the spices together.
- Whisk the milk, cooled coconut oil and vanilla separately. Cool it properly or the oil seizes into lumps.
- Wet into dry, stirred just until combined.
- Spoon into a piping bag and pipe into a greased doughnut tray, two-thirds full.
- 200°C for 10 minutes.
- Cool on a rack, then dip in the glaze — smooth and silky, not runny. More icing sugar if it's thin.
- Crushed pecans on top while the glaze is wet.