Pre-heat your oven to 350 degrees (Fahrenheit). Lightly grease 2 doughnut pans (you’ll have enough batter for 8 doughnuts so grease accordingly). Whisk together the flour, baking powder, and salt to aerate and combine. In a separate bowl, whisk together the remaining ingredients until smooth. Add the wet ingredients to the dry and mix until no lumps remain.

The easiest way to neatly get the batter into the molds of the doughnut pan is to use a piping bag. I rarely have these so I tend to use a large ziploc bag that I’ve snipped the tip off of. You can also carefully spoon the batter into the pans. You want to fill them roughly 2/3 to 3/4 full of batter. Once you’re done, tap the pan on the counter a couple of times to help settle the batter. Bake your doughnuts in your preheated 350 degree oven for 14-16 minutes or until the tops spring back when gently touched and the edges are beginning to turn golden brown. Allow the doughnuts to cool in the pan for at least 10 minutes before inverting them onto a cooling rack to cool completely.

To make the glaze, pass the powdered sugar and cocoa powder through a sieve into a mixing bowl to remove any lumps. Add the salt and the cold brew coffee and mix with a whisk until smooth and thick. You want a thick yet pourable consistency. If it seems too thick, add a splash or two more of the cold brew. 

To glaze your doughnuts, you’re going to be using the side that was in the baking pan as it will be lovely and rounded from the mold. Carefully dunk this side of each doughnut into the glaze, then set it glaze side up on a cooling rack and sprinkle the top with cacao nibs. Repeat with the remaining doughnuts. 

These doughnuts are best enjoyed the day they are made. If you want to enjoy some the next day, place them on a plate and cover with a glass dome or mixing bowl for the best texture.