# What You'll Need:
→ 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)
# Step-by-Step:
01 - Preheat oven to 350°F. Lightly grease a 12-cavity donut pan to prevent sticking.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, cardamom, ginger, cloves, and black pepper until evenly blended.
03 - In a separate bowl, whisk the eggs thoroughly, then add whole milk, strong brewed coffee, melted unsalted butter, and vanilla extract; whisk until completely combined.
04 - Pour wet ingredients into the dry mixture and gently fold together using a spatula just until incorporated; avoid overmixing.
05 - Spoon or pipe batter evenly into donut pan cavities, filling each approximately three-quarters full.
06 - Transfer pan to oven and bake for 16 to 18 minutes, or until golden and a toothpick inserted comes out clean. Let donuts rest in pan 5 minutes before transferring to a wire rack to cool completely.
07 - In a small saucepan over medium heat, melt granulated sugar while stirring constantly until it reaches a deep amber color. Add unsalted butter and whisk until melted. Carefully pour in heavy cream, whisking as the mixture bubbles. Stir in sea salt and instant espresso powder if using. Remove from heat and allow glaze to cool 5 to 10 minutes to thicken.
08 - Dip tops of cooled donuts into caramel glaze, then place donuts back on the wire rack to allow the glaze to set before serving.
