I have a major paper due this week for American Literature- You would think I would get up early while everyone is still sleeping and work on it…. Nah I got up early and did this in the exact order
1 Got Up
2 Made coffee
3 Made doughnut holes
4 Sat down, with coffee and doughnut holes and watched reality tv
I know that is so horrible, I should be rough drafting my paper and nit picking until it’s a perfect A, but no. Hey, I work better under pressure and these doughnut holes could not wait my goodness there stuffed with caramel!! After I made them I almost punched myself for not making them sooner or doubling the batch. I pretty much ate ALL of them while watching really bad tv which brings no intellectual meaning to my life just pure pleasure. Anyways here’s the recipe try it out and if anyone is good at writing papers, drop me a line. Enjoy!!
Chocolate-Caramel Doughnut Holes
Everday Food October
2 1/2 cups all purpose flour- plus more for the work surface
1 cup cocoa powder
2 tsps baking powder
1/2 tsp baking soda
1 1/2 tsp coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tbsp (1/2 stick) unsalted butter, melted
2 large eggs
28-30 store bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil for frying
1 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 throughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
2 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 lifet rounds from work surface, use a thin spatula). Reroll and cut scraps.
3 Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
4 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.