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Home >> Recipes >> Dairy >> Chocolate Caramel Doughnuts

Chocolate Caramel Doughnuts

Chocolate Caramel Doughnuts
2 1/2 cups flour, plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup sugar, plus more for coating
3/4 cup buttermilk
4 tablespoons (1/2 stick) butter, melted
2 large eggs
28 to 30 store-bought soft caramel candies
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 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.

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