Chocolate Caramel Doughnuts

Yields14 Servings
 2 ½ cups Flour, plus more for work surface
 1 cup Cocoa
 2 tsp Baking Powder
 ½ tsp Baking Soda
 1 ½ tsp Salt
 1 cup Sugar, plus more for coating
 ¾ cup Buttermilk
 4 tbsp (1/2 stick) Butter, melted
 2 Large Eggs
 28 - 30 Store-bought soft Caramel Candies
 5 - 6 cups Vegetable Oil, for frying
1

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.

2

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.

3

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).

4

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.

5

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar.

6

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 5 Minutes, turning once with a slotted spoon and adjusting heat as needed.

7

Transfer doughnuts to prepared baking sheet; let rest 5 Minutes. Roll in sugar to coat.

8

Serve immediately.

Ingredients

 2 ½ cups Flour, plus more for work surface
 1 cup Cocoa
 2 tsp Baking Powder
 ½ tsp Baking Soda
 1 ½ tsp Salt
 1 cup Sugar, plus more for coating
 ¾ cup Buttermilk
 4 tbsp (1/2 stick) Butter, melted
 2 Large Eggs
 28 - 30 Store-bought soft Caramel Candies
 5 - 6 cups Vegetable Oil, for frying

Directions

1

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.

2

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.

3

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).

4

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.

5

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar.

6

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 5 Minutes, turning once with a slotted spoon and adjusting heat as needed.

7

Transfer doughnuts to prepared baking sheet; let rest 5 Minutes. Roll in sugar to coat.

8

Serve immediately.

Chocolate Caramel Doughnuts

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