These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

Reviews (2)

93 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 42
  • 2 star values: 18
  • 1 star values: 2
Rating: Unrated
07/03/2017
These look great! Since this is like a cake dough, instead of frying them, could you put the rolled balls in a mini muffin pan and bake them instead? And if so, at what temperature do you think?
Rating: Unrated
06/15/2014
These are very good! We found 4 min was a better frying time and the caramel center is still very hot (enough to burn) after a 4 min rest so enjoy carefully when fresh.