# 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.
02 - In a large bowl, thoroughly whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
03 - In a separate bowl, whisk eggs, milk, brewed coffee, melted butter, and vanilla extract until fully integrated.
04 - Add wet ingredients to dry mixture and fold gently just until combined, avoiding overmixing.
05 - Evenly distribute batter into prepared cavities, filling each roughly three-quarters full using a spoon or piping bag.
06 - Transfer pan to oven and bake for 16 to 18 minutes, or until golden and a toothpick inserted into a donut emerges clean. Allow donuts to cool in pan for 5 minutes, then move to wire rack.
07 - For glaze, melt sugar in a small saucepan over medium heat, stirring continuously until deep amber in color. Incorporate butter until melted. Gradually add heavy cream while whisking (mixture will bubble). Stir in sea salt and optional espresso powder. Remove from heat and allow to cool and thicken for 5 to 10 minutes.
08 - Dip cooled donuts into caramel glaze and return to rack until glaze is set.
