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.