# 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. Grease all cavities of a standard 12-count donut pan to prevent sticking.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper until thoroughly blended.
03 - In a separate bowl, whisk eggs, whole milk, cooled brewed coffee, melted butter, and vanilla extract until smooth and uniform.
04 - Gently pour the wet mixture into the bowl with dry ingredients. Fold together with a spatula just until no dry streaks remain. Avoid overmixing for optimal texture.
05 - Using a spoon or piping bag, distribute the batter into the prepared donut pan cavities, filling each approximately three-quarters full.
06 - Place pan in the oven and bake for 16 to 18 minutes, or until donuts are golden and a toothpick inserted in the center comes out clean. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
07 - In a small saucepan over medium heat, melt granulated sugar, stirring continuously until it reaches a deep amber color. Whisk in butter until melted. Carefully pour in heavy cream while whisking; mixture will bubble. Stir in sea salt and instant espresso powder, if desired. Remove from heat and let glaze cool for 5–10 minutes to thicken.
08 - Once cooled, dip the tops of each donut into the caramel glaze. Place donuts back on the wire rack and let the glaze set before serving.
