# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground cardamom
08 - 1/4 teaspoon ground cloves
09 - 1/8 teaspoon ground black pepper
10 - 1/8 teaspoon ground nutmeg
→ Wet Ingredients
11 - 2 large eggs
12 - 1/2 cup granulated sugar
13 - 1/2 cup packed light brown sugar
14 - 1 cup whole milk
15 - 1/4 cup vegetable oil
16 - 1 teaspoon vanilla extract
→ Apple
17 - 1 large apple, peeled, cored, and finely diced (about 1 cup)
→ Caramel Glaze
18 - 1/2 cup granulated sugar
19 - 2 tablespoons water
20 - 1/4 cup heavy cream
21 - 1 tablespoon unsalted butter
22 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan to prevent sticking.
02 - In a medium bowl, thoroughly whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg.
03 - In a large mixing bowl, whisk eggs, granulated sugar, and light brown sugar until the mixture is smooth. Add in milk, vegetable oil, and vanilla extract; whisk again until homogeneous.
04 - Gently stir the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing for optimal texture.
05 - Carefully fold the diced apple into the batter until evenly distributed.
06 - Spoon or pipe the batter evenly into each donut well, filling each about 3/4 full.
07 - Place the pan on the center rack and bake for 15 to 18 minutes, until donuts are golden and a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
08 - In a small saucepan, combine granulated sugar and water. Heat over medium, without stirring, until the syrup turns amber, swirling the pan occasionally for 5 to 7 minutes. Remove from heat and immediately whisk in heavy cream, then stir in butter and a pinch of salt until smooth.
09 - Allow the caramel glaze to cool for 5 minutes. Dip the top of each cooled donut into the glaze, then return to the wire rack to set before serving.
