INGREDIENTS:

DOUGHNUT DOUGH:

• 1 cup milk
• 2 tablespoons unsalted butter
• 1 cinnamon stick
• 2 star anise
• 2 cardamom pods
• 3 whole cloves
• 3 teaspoons active dry yeast
• 3 1/4 cups bread flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 eggs

COFFEE FILLING:

• 4 egg yolks
• 1/2 cup heavy cream
• 1/3 cup cornstarch
• 1/2 cup prepared coffee
• 1 cup milk
• 3/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon pepper
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons unsalted butter

TOPPING:

• 1 cup sugar
• 1 tablespoon ground cinnamon
• Peanut oil for frying

INSTRUCTIONS:

TO MAKE THE DOUGHNUT DOUGH:

1. In a saucepan, heat the milk, 2 tablespoons of unsalted butter, cinnamon stick, star anise, cardamom pods, and whole cloves over medium heat. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Allow to cool to 100°F to 110°F.
2. Remove the spices, stir in the yeast, and let it rest for 5 minutes until frothy.
3. In the bowl of a stand mixer fitted with a dough hook, combine the milk mixture with flour, sugar, and salt. Mix until lightly incorporated. Add the eggs and vanilla extract. Mix on medium speed until the dough is smooth, about 5 to 10 minutes.
4. Place the dough in a lightly oiled bowl, cover, and allow it to rise for at least 2 hours until doubled in size.

TO MAKE THE COFFEE FILLING:

5. Combine egg yolks, heavy cream, and cornstarch in a medium bowl. In a saucepan over medium-high heat, whisk together coffee, milk, sugar, salt, cinnamon, ginger, cardamom, and pepper. Bring to a boil, then reduce heat   to low.

6. Slowly add 1/2 cup of the heated mixture into the bowl with the egg yolks and heavy cream while whisking continuously. Transfer the mixture back to the saucepan.
7. Increase heat to medium and whisk the mixture constantly until the filling thickens. Remove from heat, whisk in 1 1/2 tablespoons of unsalted butter. Transfer to a container, cover with plastic wrap, and refrigerate until ready to fill the doughnuts.

TO MAKE THE DOUGHNUTS:

8. Roll out the dough to 1/2-inch thickness. Cut out rounds with a 2-inch cutter, place on parchment paper, cover, and set aside for 30 minutes to rise again.

9. Heat peanut oil in a deep pot over medium heat to 350°F. Fry 5 to 8 doughnuts for 1 minute on each side. Remove and drain on paper towels. Repeat with remaining doughnuts, maintaining the oil temperature at 350°F.
10. Once the doughnuts have cooled, fill a pastry bag fitted with a round tip with the coffee filling. Poke a hole in each doughnut and pipe the filling into the doughnut.
11. Combine sugar and cinnamon on a plate or in a shallow bowl. Toss the doughnuts in the sugar-cinnamon mixture and serve.

Here are a few variations you can try with the basic recipe for filled coffee-flavored doughnuts:

1. Chocolate Coffee Filling: Replace the coffee in the filling with chocolate. Use cocoa powder or melted chocolate for a rich and indulgent filling.
2. Nutty Delight: Add chopped toasted nuts (such as almonds, pecans, or hazelnuts) to the filling for extra texture and flavor. You can also roll the finished doughnuts in crushed nuts for a nutty coating.
3. Creamy Caramel: Add a layer of caramel sauce or caramel bits to the filling for a decadent caramel coffee flavor. Drizzle caramel over the top as a finishing touch.