Baked Alpine Chai Doughnuts

Soft baked doughnuts coated with a light Alpine Chai sugar.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: 12  |  Preparation: 15 minutes  |  Baking: 10 to 12 minutes

Ingredients

• 250 g plain flour
• 150 g caster sugar
• 2 teaspoons baking powder
• 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea, ground to a fine powder
• Pinch of salt
• 180 ml milk
• 1 egg
• 60 g unsalted butter, melted
• 1 teaspoon vanilla extract
• For coating: 50 g caster sugar mixed with 1/2 teaspoon finely ground Alpine Apothecary Alpine Chai Herbal Tea

Method

1. Preheat the oven to 180°C fan-forced. Grease two 6-hole doughnut tins.
2. Whisk the flour, sugar, baking powder, finely ground Alpine Apothecary Alpine Chai Herbal Tea and salt.
3. Whisk the milk, egg, melted butter and vanilla, then fold into the dry ingredients just until combined.
4. Pipe or spoon the mixture into the tins, filling each hole about two-thirds full.
5. Bake for 10 to 12 minutes. While warm, brush lightly with melted butter and dip in the Alpine Chai sugar.

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