CHOCOLATE-CARAMEL DOUGHNUT HOLES

Chocolate-Caramel Doughnut Holes image

Provided by Martha Stewart

Time 45m

Yield Makes 28 to 30

Number Of Ingredients 11

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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

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.

Nutrition Facts : Calories 162 g, Fat 6 g, Fiber 1 g, Protein 3 g