To brew the chai, add ½ cup of boiling water to 4 tea bags. Allow it to steep at least 10 minutes then remove the tea bags, squeezing out excess liquid. Set aside to cool.
Preheat oven to 375°F. Generously grease a doughnut pan with butter or oil. Alternatively, they can be baked in a muffin or mini muffin tin.
In a large bowl, combine sprouted spelt flour, baking powder, salt and spices.
In a separate bowl, whisk together the egg, sugar, butter, vanilla and ⅓ cup of chai (there should be some leftover). Add the wet ingredients to the dry and whisk until well combined.
Pour the batter evenly into 6 doughnut wells, they should be about ⅔ full. Give the tray a gentle wiggle so the batter is smooth and even on top.
Bake for 10 minutes, until a toothpick comes out clean. If baking in a muffin tin, add 5-10 minutes to the baking time. Allow the doughnuts to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.
To prepare the glaze, whisk the ingredients until smooth. Dip the top of each doughnut and return to the wire rack to allow the excess to drip off.