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Sprouted Spelt Chai Doughnuts

These baked doughnuts are generously spiced, not too sweet and perfect for fall!

Sprouted Spelt Chai Doughnuts are fall perfection! These light and cakey baked doughnuts are perfectly spiced and not too sweet. Nutty and rich sprouted spelt flour compliments the warm chai spices, and a simple chai glaze brings it right over the top. Sprouting improves the taste, texture, digestibility and bioavailability of spelt, making it a nutritious, hearty and naturally sweet flour. The recipe comes together in just 30 minutes and is 100% whole grain. 

ingredient tips & substitutions

  • Butter: if making a vegan or dairy-free version, swap for vegan butter or vegetable oil.
  • Egg: we have not tried making this recipe with egg replacements, but a flax or chia egg should work in this recipe. 
  • Glaze: You can make the glaze thicker or thinner according to your preference by adjusting the amount of icing sugar or chai a little at a time. If you don’t want to glaze them, they’re delicious as-is or you can brush with melted butter and roll in cinnamon sugar.

recipe notes

  • Please note that these are a baked doughnuts so they have much more of a cake-like texture compared to a chewy fried doughnut.
  • If you don’t have a doughnut pan, you can also bake them as muffins or mini muffins. If baking in a muffin tin you will need to add 5-10 minutes to the baking time. 
  • Allow the doughnuts to cool fully before adding the glaze or it will melt off.
  • Sprouted Spelt Chai Doughnuts are best the day that they’re baked but you can store leftovers in an airtight container for a few days. 

Sprouted Spelt Chai Doughnuts

These baked doughnuts are generously spiced, not too sweet and perfect for fall!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6

What You'll Need:

  • 1 cup Second Spring Sprouted Spelt Flour (spooned & leveled, see notes)
  • 1 tsp baking powder
  • ¼ tsp salt
  • tsp cinnamon
  • ¼ tsp nutmeg
  • tsp cloves
  • cup brown sugar
  • cup strong chai (4 tea bags)
  • 3 tbsp melted butter
  • 2 tsp vanilla
  • 1 egg


  • ½ cup icing sugar
  • ½ tbsp strong chai
  • dash vanilla

How To Make It:

  • 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.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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