Subj : Vanilla Chai Donuts
To   : All
From : Ben Collver
Date : Mon Mar 13 2023 12:12:56

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vanilla Chai Doughnuts
 Categories: Dessert, Donuts
      Yield: 6 Donuts

MMMMM---------------------------DONUTS--------------------------------
      1 c  (120 g) all-purpose flour
    1/2 c  (106 g) brown sugar; packed
      1 ts Baking powder
      2 ts Chai spice
    1/4 ts Salt
    1/4 c  (57 g) strong brewed black
           -tea; cooled
      2 tb (25 g) vegetable oil
      2 tb (28 g) vanilla bean paste or
           -vanilla extract
      1 lg Egg

MMMMM-------------------------CHAI SPICE------------------------------
    1/2 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Cardamom
    1/4 ts Clove
    1/4 ts Coriander; (optional)
    1/4 ts Black pepper; (optional)

MMMMM-------------------------CHAI GLAZE------------------------------
      1 c  (113 g) confectioners' sugar
      1 tb (14-28 g) strong brewed
           -black tea; up to 2

  Preheat the oven to 375 F. Butter or grease a large doughnut pan;
  non-stick pan spray works well here.

  Whisk together the flour, sugar, baking powder, chai spices, and
  salt; set aside.

  In a separate bowl, beat the tea, oil, vanilla, and egg until
  combined.

  Add the dry ingredients to the wet ingredients, mixing until just
  combined. Scrape the bowl partway through, to fully incorporate
  everything.

  Fill each doughnut form 2/3 full.

  Bake the doughnuts for 10 to 12 minutes. When done, they'll spring
  back when touched lightly.

  Remove the doughnuts from the oven, and allow them to rest in the pan
  for a few minutes before turning them out onto a rack to finish
  cooling. A firm tap on the rack when the pan is inverted usually does
  the trick.

  While the doughnuts cool, mix together the confectioners' sugar and
  enough tea to make a thick, but fluid glaze. Pour the glaze into a
  shallow, flat-bottomed dish.

  Dip the tops of the doughnuts into the glaze, and place them back on
  to the rack to set.

  Recipe by Gwen Adams

MMMMM

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