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 for 5 Minutes, turning once with a slotted spoon and adjusting heat as needed.
Transfer doughnuts to prepared baking sheet; let rest 5 Minutes. Roll in sugar to coat.
Serve immediately.
Ingredients
Directions
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 for 5 Minutes, turning once with a slotted spoon and adjusting heat as needed.
Transfer doughnuts to prepared baking sheet; let rest 5 Minutes. Roll in sugar to coat.
Serve immediately.