CHAI SPICE SUGAR
DONUTS
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
CHAI SPICE SUGAR
- In a medium bowl or paper bag, combine ingredients. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Mold with vegetable oil. Pipe or spoon dough into Mini Donut Mold, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO COAT
- Gently toss doughnuts in sugar, shaking off excess. If using icing sugar, let doughnuts cool before tossing.
Per serving (1 mini donut): Calories 70, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 10 g (Fibre 0 g, Sugars 6 g), Protein 1 g.
24 min
48 mini donuts
$0.15/serving
CHAI SPICE SUGAR
DONUTS
24 min48 mini donuts$0.15/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
CHAI SPICE SUGAR
- In a medium bowl or paper bag, combine ingredients. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Mold with vegetable oil. Pipe or spoon dough into Mini Donut Mold, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO COAT
- Gently toss doughnuts in sugar, shaking off excess. If using icing sugar, let doughnuts cool before tossing.
Per serving (1 mini donut): Calories 70, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 10 g (Fibre 0 g, Sugars 6 g), Protein 1 g.
