Monday, January 4, 2010

chocolate-caramel doughnut holes

the goods:

2 and 1/2 cups all-purpose flour, plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons salt
1 cup sugar, plus more for coating
3/4 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
28-30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

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.

On a floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 and 1/2-inch cookie cutter. Reroll and cut scraps.

Place 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 heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer, or until a pinch of flour dropped in sizzles.

In batches of 4, fry doughnuts 5 minutes, turning 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.


Bradley and Jackie said...

I need to know how they taste!? They sound yummy but I just can't imagine the flavor... Fill us all in :D

BIG B...little b and baby C said...

They taste like rolos, but fried. Just imagine that the chocolate part of the rolo is cake and that's what it tastes like, except warm. Or you know those chocolate molten cakes where the center is gooey? It's like that but with caramel... does that help?

Natalie Parks said...

That sounds so good!