nonstick cooking spray
2 cups all-purpose flour
½ cup sugar
¼ cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 tablespoon egg replacer
½ cup brewed chai tea
½ cup coconut milk
2 tablespoons coconut oil
1 teaspoon vanilla extract
1¼ cups powdered sugar
2 tablespoons brewed chai tea
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
¼ cup toasted coconut
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
June Oven
Generously coat each donut well of the donut pan with nonstick spray.
nonstick cooking spray
donut pan
In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg and cardamom. Whisk until combined.
large bowl
measuring cups
measuring spoons
2 cups all-purpose flour
½ cup sugar
¼ cup light brown sugar
whisk
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
In a medium bowl, combine 2 tablespoons cup brewed chai tea with the egg replacer. Whisk until fully dissolved and let stand to thicken for 1 minute.
liquid measuring cup
large bowl
1 tablespoon egg replacer
½ cup brewed chai tea
Into the same bowl, add the coconut milk, remaining 6 tablespoons brewed chai tea, coconut oil, and vanilla. Whisk until combined.
½ cup coconut milk
2 tablespoons coconut oil
1 teaspoon vanilla extract
brewed chai tea
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined, do not overmix.
spatula
Transfer the dough into the resealable plastic bag, pushing the batter into one corner by twisting the bag above the batter. Push out the excess air before sealing the bag. Snip a ½” hole in the corner of the bag.
tall glass
piping bag
kitchen shears
Gently pipe the dough into each cavity in the donut pan. The dough should reach slightly above the edge of the cavity. Use your fingers to gently push down any uneven surface.
Place the donut pan on the middle shelf of the June Oven. Bake for 8 minutes or until the donuts are baked through and spring back when pressed lightly. June will notify you when the donuts are ready.
While the donuts are baking, make the glaze. Combine all ingredients in a small shallow bowl, and whisk until sugar is dissolved.
shallow bowl
1¼ cups powdered sugar
2 tablespoons brewed chai tea
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Remove the donuts from the June Oven and let cool slightly. Unmold the donuts. Repeat the glazing process on the second batch of donuts.
June Pan
June Roasting Rack
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
Place the second donut pan on the middle shelf of the June Oven. Bake for 8 minutes or until the donuts are baked through and spring back when pressed lightly. June will notify you when the donuts are ready.
Top each donut with with the toasted coconut, if using, and serve.
¼ cup toasted coconut
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