Baked Chai Donut Holes

Preheat Oven - Position a rack in the middle of the oven and preheat it to 350ºF (180ºC). Lightly spray a donut holes pan or mini muffin pan and set aside. I used Baker's Joy spray.
Combine Dry Ingredients - In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices.
1 ¼ Cup (150g) All-Purpose Flour
¾ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
1 ½ Teaspoon Cinnamon
1 Teaspoon Cardamom
1 Teaspoon Ground Ginger
¼ Teaspoon Clove
¼ Teaspoon Nutmeg
¼ Teaspoon Fine Sea Salt
⅛ Teaspoon Freshly Cracked Black Pepper (optional)
Combine Wet Ingredients - In a large mixing bowl, and using a whisk, whisk together sugar, olive oil, Greek yogurt, milk, egg and vanilla until well combined.
⅓ Cup + 1 Tablespoon (80g) White Granulated Sugar
¼ Cup (50g) Light Olive Oil
¼ Cup (56g) Full-Fat Greek Yogurt
¼ Cup (56g) Whole Milk
1 Large Egg
1 Teaspoon Vanilla Extract
Combine Wet & Dry Ingredients - Sift dry ingredients into the wet ingredients, and using a silicone spatula, mix until just combined. Do not overmix.
Bake - Scoop batter into your prepared pan, ¾ of the way full. I used a small cookie scoop, but you can transfer the batter to a piping bag or ziploc bag with the corner snipped off. If you only have one pan, you may have some batter leftover. Cover and leave on the counter to bake after.
Bake for 7 to 9 minutes or until an inserted toothpick comes out clean.
Cool - Leave to cool in the pan for 2 minutes, then transfer to a wire rack with a rimmed baking sheet underneath to continue to cool. Bake any remaining batter.
Prep the Coating - While donuts are cooling, melt butter in a small bowl in the microwave or small pot. Then combine sugar and cinnamon in another small bowl.
3 Tablespoons (42g) Unsalted Butter
½ Cup (100g) White Granulated Sugar
¾ Teaspoon Cinnamon
Coat & Serve - Lightly brush donut holes with melted butter, then toss it in the cinnamon sugar mixture. Serve and enjoy!

Equipment

INGREDIENTS

Chai Donut Holes

Coating

Instructions

Notes