Requests Granted: Chocolate-Caramel Doughnut Holes

Now you know these are good when Garrett's Chemistry study group stuffed several in their backpacks as they were leaving so they would have some for tomorrow...

Unfortunately I ate 7 or 8 myself today... It only took about 45 minutes total to make them and made at least 30 large doughnut holes. The description alone sold me--"These quickly fried, cakey confections boast a molten center of liquid caramel." Aren't you just licking your lips???!

2-1/2 cups all-purpose flour

3/4 cup low-fat buttermilk

1 cup cocoa powder

4 Tablespoons butter, melted

2 teaspoons baking powder

2 large eggs

1/2 teaspoon baking soda

28-30 store-bought caramel squares, unwrapped

1-1/2 teaspoons coarse salt

5 to 6 cups vegetable oil, for frying

1 cup sugar, plus more for coating

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 thoroughly 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 lift 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. In batches of 4-6, 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.