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Chocolate-Caramel Doughnut Holes

November 3, 2011

Chocolate-Caramel Doughnut Holes

Chocolate-Caramel Doughnut Holes

I almost died a little when I saw these.  I was so excited to try making them.  I have been wanting to make a different doughnut ever since my Jelly Filled Baked Doughnuts.   I don’t have a ton of experience when it comes to doughnuts but it is something that I would like to get more familiar with.  I used to think that all doughnuts had yeast in them but low and behold they don’t.  This recipe doesn’t use yeast and at first I questioned the recipe but I thought to myself what the heck, I’ll give it a whirl.  I’m really glad that I did because these cakey little doughnut holes are amazing!!  I do have one tiny suggestion, make certain that your caramels are soft and fresh.  If your caramels are old and tough they will not soften when they are fried.

Chocolate-Caramel Doughnut Holes

Ingredients

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 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
15 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

To Prepare the Doughnuts

Sift together flour, cocoa powder, baking powder, and baking soda into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir the buttermilk mixture into the flour mixture just until a smooth dough forms.

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.  Place half a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

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 for about 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.

Adapted From Martha Stewart

Makes 30 doughnut holes

Chocolate-Caramel Doughnut Holes

Chocolate-Caramel Doughnut Holes

If you are looking for a great treat to make this weekend you should try these doughnuts!  If you don’t like caramel you could simply fill the doughnuts with jelly or a custard 🙂

From our kitchen to yours,
Sydney Jones

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One Comment leave one →
  1. November 3, 2011 3:12 pm

    uh oh.

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