# 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 (approximately 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan.
02 - In a medium bowl, thoroughly whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg.
03 - In a large bowl, whisk eggs, granulated sugar, and brown sugar until homogeneous. Add milk, vegetable oil, and vanilla extract, whisking to incorporate evenly.
04 - Gradually stir dry mixture into wet mixture, blending only until combined. Avoid overmixing to preserve light texture.
05 - Gently fold diced apple into the batter until evenly distributed.
06 - Spoon or pipe batter into prepared donut pan, filling each cavity approximately three-quarters full.
07 - Bake in the center of oven for 15 to 18 minutes, until golden and a toothpick inserted in the donut comes out clean. Allow donuts to cool in pan for 5 minutes, then transfer to wire rack.
08 - In a small saucepan, combine granulated sugar and water over medium heat. Cook without stirring until syrup turns amber, swirling pan as needed (5–7 minutes). Remove from heat; immediately whisk in heavy cream (mixture will bubble), then add butter and salt, continuing to whisk until smooth.
09 - Allow glaze to cool for 5 minutes. Dip the top side of each donut into the caramel glaze and return to wire rack to set before serving.
