Chai Doughnuts with Chai Chocolate Glaze

Yield: 8–12 doughnuts, depending on the size of your pan’s wells

Ingredients

Chai Doughnuts:

• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves
• ¼ tsp nutmeg, freshly ground
• ¼ tsp black pepper, freshly ground
• 3 Tbsp (42g) unsalted butter, melted & cooled slightly
• ¹/₃ cup (71g) light brown sugar, packed
• 1 large egg, room temp
• ¼ cup (60g) sour cream, room temp
• ¼ cup (57g) whole milk, room temp
• 1 tsp vanilla extract

Chai Chocolate Glaze:

• ½ cup (90g) Wildwood Chai Drinking Chocolate
• 2 Tbsp (30g) unsalted butter
• 2 tsp (13g) light corn syrup
• 2 tsp water

Directions

1. Heat oven to 350°F. Grease wells of your doughnut pan(s); set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and black pepper. Set aside.
3. In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk, and vanilla.
4. In the centre of the dry ingredients, make a well, then pour in liquid mixture. Mix just until combined.
5. Pipe or spoon batter into pans, filling cavities ⅔ to ¾ full.
6. Bake for 9–11 minutes or until edges are barely golden and doughnut springs back when lightly pressed.
7. Allow doughnuts to cool for 5 minutes, then remove from pans and place on wire rack to cool completely.
8. Once your doughnuts are totally cool, make the chai chocolate glaze. In a heatproof bowl, combine all glaze ingredients. Microwave in 20-second increments, stirring after each zap. Microwave until mixture is mostly melted, remove from microwave and mix to combine and melt the rest of the chocolate.
9. Let glaze cool slightly, then dip tops of doughnuts into glaze. Top with sprinkles if you like!

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Adapted from: Sally’s Baking Addiction