baked blueberry chai doughnuts
Far better than any treat you could acquire from a place that rhymes with Shmunkin.
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 3/4 cup plain whole milk Greek yogurt, at room temperature
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 1/4 cup buttermilk, at room temperature
- 1 cup fresh or frozen blueberries
- 2 tbsp high-quality blueberry jam
lemon glaze
- 1 1/2-2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- milk, as needed, to thin
Instructions
- Preheat oven to 350 degrees. Grease two 6-slot doughnut pans with oil.
- In a large bowl, beat together the melted butter, sugar, and yogurt until smooth. Whip in the eggs, one at a time, then the vanilla. Scrape down the sides of the bowl with a spatula. Add the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper. Beat until just combined. Slowly stream in the buttermilk until smooth. Fold in the blueberries, then the blueberry jam. Try to preserve some streaks of jam in the batter if you can.
- Snip the tip of a gallon freezer bag and fill with the batter. Carefully pipe the batter into each doughnut slot, filling only 3/4 of the way. Bake 12-15 minutes until firm and an inserted toothpick emerges with only a few moist crumbs. Cool 5 minutes in the pan, then move to a wire rack. Cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice and zest, and vanilla. If the glaze seems too thick, add 1 tablespoon of milk at a time until desired consistency is reached.
- Slide a piece of parchment paper beneath the cooling rack to catch drips. Dunk each doughnut in the glaze, twirling to remove excess glaze, and set unglazed-side down on the rack. Serve with coffee or tea.
Notes
*To store: Keep doughnuts covered at room temperature for up to 3 days, or in the fridge for 5. Be mindful that humidity and heat might cause the glaze to seep into the doughnut. Still delish, just not as cute.
*Frozen berries: If using frozen blueberries, do not thaw first.