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???!
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.