There’s something undeniably heartwarming about the aroma of fresh donuts wafting through the kitchen. As a child, my grandmother would often surprise us with her homemade donut holes, a tradition that brought our family together on lazy Sunday mornings. Inspired by her recipes but with a modern twist, I’ve created these Warm Vanilla Chai Donut Holes, which are infused with the cozy spices of chai tea and finished with a luscious maple glaze. They’re perfect for sharing with loved ones or indulging in all by yourself!

Ingredients

For the donut holes:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the maple glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk (adjust for consistency)

Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole pan.

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg until well combined. This aromatic blend is reminiscent of the chai lattes I enjoyed with my grandmother during those cozy mornings.

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Using a tablespoon or small cookie scoop, fill each cavity of the muffin or donut hole pan about three-quarters full with the batter. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

While the donut holes are baking, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve your desired consistency. The glaze should be thick yet pourable.

Once the donut holes are finished baking, remove them from the oven and let them cool for a few minutes in the pan. Then carefully transfer them to a wire rack. Drizzle or dip the warm donut holes into the maple glaze, allowing the excess to drip off.

Serve immediately and enjoy the delightful combination of warm spices and sweet maple. These Warm Vanilla Chai Donut Holes are not just a treat for the taste buds but also a reminder of cherished family moments spent together, making every bite a little piece of nostalgia.