Baked chai doughnuts with cinnamon glaze

SERVES 6 – Prep time 15 minutes + cooling + setting – Cook time 10-12 minutes – Calories 156 per doughnut SmartPoints - 5 per doughnut, 32 per recipe


Calorie controlled cooking spray 150g plain flour
25g light brown sugar
¼ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
1½ tsp ground cinnamon
Seeds from 8 green cardamom pods, crushed
Large pinch of freshly grated nutmeg
1/8 tsp ground cloves
100ml skimmed milk
1 egg, beaten
30g low-fat spread, melted
½ tsp vanilla extract
1 tsp cider vinegar
For the glaze
1½ tbsp icing sugar
¼ tsp ground cinnamon


  1. Preheat the oven to 200c, fan 180c, gas mark 6. Mist a 6-hole doughnut tin with cooking spray.
  2. Put the flour, sugar, baking powder, bicarbonate of soda, salt and spices in a large bowl. Stir to combine and make a well in the centre.
  3. In a jug, stir together the milk, egg, melted spread, vanilla extract and cider vinegar. Gradually pour into the flour mixture, stirring constantly to prevent lumps. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared tin, filling each hole two-thirds full. Bake for 10-12 minutes or until risen and golden, then transfer the doughnuts to a cooling rack to cool completely.
  4. Make the glaze: stir together the icing sugar, 1tbsp water and the cinnamon until smooth
  5. Once cool, dip the doughnuts in the glaze and return to the cooling rack to set – this will take about 10 minutes.