Best Caramel Dipped Donut Holes Recipes

DONUT HOLES WITH A TRIO OF DIPPING SAUCES #BRUNCHWEEK

Steps:

• In the bowl of a stand mixer, stir together the milk and the yeast. Let sit for 5 to 10 minutes, until foamy bubbles appear.
• Add the flour, 1/3 cup of the sugar, the salt, and the eggs. Using the dough hook, stir on low speed for about a minute, or until the forms a cohesive ball. Continue to stir on low speed for another 2 to 3 minutes to develop the gluten (the structure that prevents the cooked dough from collapsing).
• Add the butter, a piece or two at a time, letting the butter incorporate into the dough before adding more, as the mixer continues on low speed for another 5 or 6 minutes.
• Lay a sheet of plastic wrap on a clean surface, and scrape the dough onto the plastic. Form in a disc, then wrap tightly in plastic. Refrigerate overnight.
• Let the dough sit at room temperature for about 20 minutes. Lightly flour a clean work surface, then roll the dough into a rectangle about 1/2-inch thick.
• Use a floured round cutter, 1 1/2 inches in diameter, to cut as many circles as close together as possible. Place the cut circles on a parchment-lined baking sheet. Cover with plastic wrap, and let sit in a warm place for 2 to 3 hours, until doubled in size and puffy.
• Fill a Dutch oven with 2 to 3 inches of oil. Set of medium-high heat and warm to 350 degrees F. Place the remaining cup of sugar in a shallow dish or bowl.
• Carefully drop the dough balls, 2 to 3 at a time, into the hot oil, and cook until lightly browned all over, flipping halfway through cooking. Use a slotted spoon to remove the donuts from the oil and place on a mesh cooling rack. Continue with the remaining dough balls.
• Once the donut holes are cool enough to touch (but still warm), roll them in the sugar, and replace on the mesh rack to cool completely.
• Make the caramel sauce: melt the butter in a heavy saucepan over medium heat. Add in the brown sugar and cook, stirring constantly, until the sugar melts. Add in the heavy cream, and cook, stirring constantly, for about 2 minutes, until the sauce is thick and bubbly. Remove the caramel from the heat and stir in the vanilla and the salt. Pour into a 6-ounce ramekin and allow to cool until just warm to the touch.
• Make the chocolate sauce: place all of the ingredients in a heavy saucepan over low heat. Stir continuously until the chocolate has melted and the sauce is uniform in consistency and glossy. Pour into a 6-ounce ramekin.
• Make the blackberry sauce: warm the jam in the microwave for about 30 seconds on high power, or just until melted. Stir in the water. Pour into a 6-ounce ramekin.
• Serve the donut holes on a plate, with the three sauce ramekins for dipping.

DOUGHNUT HOLES WITH CARAMEL SAUCE

Steps:

• For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
• For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
• Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
• Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
• Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.

CHOCOLATE-CARAMEL DOUGHNUT HOLES

Steps:

• 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 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 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 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.