Chai Glazed Yeast Donuts

I adapted this recipe from The Pioneer Woman’s Glazed Yeast Donuts - and added a little twist by spicing up the glaze with Chai! This is a great recipe to try if you are new to yeast bread making. It’s simple, but does require some patience and planning. The pay off though…I mean who doesn’t like hot, fresh donuts right from your kitchen?? Here’s what you’ll need:

INGREDIENTS

Glaze

1 Chai Tea Bag, steeped in 2 oz water or milk
4 cup Powdered sugar
1 tsp Vanilla
Milk to thin
1/2 cup salted butter

Donuts

1 1/8 cup Milk
1/4 cup Sugar
2 1/4 tsp Yeast
2 Eggs lightly beaten
1 1/4 stick Unsalted butter melted
4 cups Flour
1/2 tsp Salt
Oil for frying

Equipment

Mixer with Dough Hook (or you can totally do this by hand, like me!)
Mixing Bowl
Plastic Wrap
Donut Cutter or a Glass to Shape your Donuts
Cooling Rack
Frying Pan
Sauce Pan for Glaze
Metal Tongs
Spoon or Ladle for Glazing

Yield: Approximately 2 Dozen

INSTRUCTIONS

To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
Add the beaten eggs and melted butter to the bowl and stir to combine.
With a mixer running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes. Alternatively, kneed dough by hand.
After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify.
To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
Place the cut donuts and holes on a lightly greased baking sheet.
Repeat with the remaining dough.
Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it’s fully covered) and enjoy right away.
For the Glaze: Melt the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue. - Here’s where you can add your Chai Tea Mix, or other spices. Watch for consistency to be sure the glaze stays somewhat thick.