Chocolate Caramel Doughnut Holes. The End
Chocolate-Caramel Doughnut Holes
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Related: 14 New, Lighter Comfort Food Ideas
2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying
Related: 19 Easy Barbecue Recipes to Make This Season
1. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
2. On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
3. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
4. Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
Brunch Recipes to Try This Weekend
22 Chicken Dinner Recipes in Less Than 30 Minutes
47 Ways to Maximize Space in Your Kitchen
Watch for More:
