Baked Chai Apple Cider Doughnuts

October 24, 2019

Apple cider doughnuts were not part of my west coast childhood and I am genuinely jealous that Owen and June get to enjoy this fall treat forever. We’ve taken two trips upstate in the last month to pick apples and I finally decided it was time to try making apple cider doughnuts at home. I came across the New York Times recipe this season and had to try it. I ended up making a few modifications, even added some chai and they were unbelievably tasty! Find the recipe (and the original below).


  • Nonstick cooking spray
  • 1 ¾ cup flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 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 chai
  • ⅜ cup apple cider


  • Heat your oven to 350 degrees. 
  • Lightly grease your doughnut pans.
  • In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg 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 cinnamon 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 cinnamon sugar mixture while they are still warm. 
  • Eat, eat, eat! 

*Adapted from The NY Times recipe. 

Photography by Amy Frances.

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