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1
Preheat oven to 400u00b0F and spray donut pans with baking spray. Set aside.
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2
In a large mixing bowl, whisk sour cream, egg, and vanilla extract. Whisk in cinnamon, ginger, cloves, nutmeg, and salt. Add oil, molasses, and milk, whisking after each addition.
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3
Add sugars and whisk until combined. Add baking powder and baking soda, whisking to combine. Fold in flour until just combined, making sure to not overmix.
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4
Divide batter between donut cavities, filling each cavity slightly more than 3/4 full. Bake at 400u00b0F for 10 minutes, then lower oven temperature to 375u00b0F and bake for 6-7 minutes, or until toothpick comes out clean when inserted and tops of donuts spring back when touched.
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5
Place pans on a rack to cool for about 10 minutes (see note below!), then remove from pans and allow to finish cooling. While donuts are cooling, make the glaze.
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6
For the coffee glaze:
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7
In a small mixing bowl, whisk powdered sugar, vanilla, and coffee until thoroughly combined. If glaze is too thick, add a little more coffee, 1 tablespoon at a time, until you reach your desired consistency.
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8
Place a piece of wax or parchment paper under the rack with the donuts. When donuts are mostly (or completely) cool, spread glaze over each donut top and serve immediately!
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9
Donuts will keep for up to 2 days if kept in a covered container.
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Notes:
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11
If using a silicone donut pan, make sure donuts are almost completely cool before removing from cavities.
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12
If you would like to make mini donuts, you might want to cut the recipe in half-unless you plan to feed a crowd. (The same would go for donut holes.)
