# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground cardamom
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
10 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/4 cup strong brewed coffee, cooled
14 - 1/4 cup unsalted butter, melted and cooled
15 - 1 teaspoon vanilla extract
→ Caramel Glaze
16 - 1/2 cup granulated sugar
17 - 2 tablespoons unsalted butter
18 - 1/4 cup heavy cream
19 - 1/4 teaspoon sea salt
20 - 1/2 teaspoon instant espresso powder (optional)
# Preparation steps:
01 - Preheat oven to 350°F. Lightly grease a 12-cavity donut pan with butter or nonstick spray.
02 - Whisk flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper in a large mixing bowl until uniform.
03 - In a separate bowl, beat eggs, milk, brewed coffee, melted butter, and vanilla extract until thoroughly incorporated.
04 - Pour wet ingredients into the dry mixture. Fold gently until just combined; avoid overmixing to ensure a tender crumb.
05 - Use a spatula or piping bag to distribute batter evenly into each donut pan cavity, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool donuts in pan for 5 minutes, then transfer to a wire rack.
07 - In a small saucepan over medium heat, stir granulated sugar continuously until it reaches a deep amber color. Add butter and whisk until melted. Gradually whisk in heavy cream (mixture will bubble). Stir in sea salt and espresso powder, if desired. Remove from heat and let thicken for 5 to 10 minutes.
08 - Dip the tops of cooled donuts into the caramel glaze. Return donuts to the wire rack and allow glaze to set before serving.
