martha stewart’s doughnut holes

my husband’s office is having a good luck/goodbye potluck tomorrow. the person leaving is a friend to both of us and i wanted to make something special. i am making my rosemary bread and serving it with a goat cheese spread. that is my standard go to potluck item. but then i was looking at this month’s martha stewart everyday magazine and saw chocolate-caramel doughnut holes. well they were just so tempting.

it is hard to know if they are all that great because i can’t eat them due to my celiac disease. but they do look pretty. so here is the recipe. (i was going to hold off on posting until tomorrow so i could join laura’s “tasty tuesday recipe” but a pregnant friend of mine was insisting i post the recipe.)

2 1/2 cups all-purpose flour, plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoons baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons unsalted butter, melted
2 large eggs
1 bag (30-50) 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.

2 – in another bowl, whisk together sugar buttermilk, butter, and eggs until thoroughly combined.

3 – stir buttermilk mixture into flour mixture just until a smooth dough forms.

4 – on a lightly floured work surface, pat dough flat and lightly flour. roll lout dough to a 1/3-inch thickness. cut into rounds with a 2 1/2-inch cookie cutter. (i used a glass, a milk glass in fact) to lift rounds from work surface, use a thin spatula. reroll and cut scraps.
5 – place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

6 – line a baking sheet (i used a tray) with paper towels. fill a wide shallow bowl with 1 inch sugar (i also added orange sprinkles for the fall season). in a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. in batches, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. transfer doughnuts to prepared sheet; let rest 3-4 minutes. roll in sugar to coat.

(here are my doughnuts waiting to be placed into the oil)

and finished. a huge pile of chocolate-caramel doughnut holes to be sent out of this house tomorrow. that is if the husband can keep his chocolate loving paws off until morning.