As a born and raised Seattlite, I feel it is my duty and obligation to be a caffeine connoisseur.
No, I’m not the snob you see in line at your local Starbucks orderings a Triple shot non fat soy cinnamon dulche latte with extra foam…
I’m the Seattle caffeine and coffee snob who orders their latte to get the job done and savor the complexities of the treat.
And a good chai tea latte never hurt anyone. Did it? No. So what do you get when you add a shot of espresso to a chai tea?
A dirty, dirty chai.
It’s bad and good all at the same time. You feel like a rebel (the bad/naughty), but you are loving every minute of it’s warm and cozy aroma (the good). And as any self respecting Czech girl would – I made this my favorite drink of mine into a doughnut! My obsession with caffeine is only trumped by my all about addiction to carbs.
I hope you like these doughnuts as much as I did.
I ate three.
Dirty Chai Baked Donut
FOR THE DOUGHNUTS:
2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1 package Powdered Chai, 1oz.
1/2 cup Buttermilk
¼ cup Strong Coffee
½ tsp. Vanilla Extract
2 eggs, lightly beaten
2 Tbsp. Butter, melted
FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Strong Coffee
Preheat your oven to 425F. In a large bowl, whisk together flour, sugar, baking powder, powdered chai, and salt. Beat in buttermilk, coffee, eggs, vanilla and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Bake in oven for 8 minutes, or until light golden brown.
In small bowl, whisk together powdered sugar and coffee until sugar is dissolved and mixture is runny. Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.