Food & Cooking Recipes Breakfast & Brunch Recipes Chocolate-Caramel Doughnut Holes 3.2 (93) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 11, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Yield: 28 to 30 These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies. Ingredients 2 ½ cups all-purpose flour (spooned and leveled), plus more for work surface 1 cup cocoa powder 2 teaspoons baking powder ½ teaspoon baking soda 1 ½ teaspoons coarse salt 1 cup sugar, plus more for coating ¾ cup low-fat buttermilk 4 tablespoons (½ stick) unsalted butter, melted 2 large eggs 28 to 30 store-bought soft caramel squares, unwrapped 5 to 6 cups vegetable oil, for frying 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 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. Rate it Print