- 2 1/2 cups all-purpose flour,plus more for work surface
- 1 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp coarse salt
- 1 cup sugar, plus more for coating
- 3/4 cup low-fat buttermilk
- 4 Tbsp unsalted butter,melted
- 2 large eggs
- 28-30 store bought soft caramel squares, unwrapped
- 5 to 6 cups vegetable oil, for frying
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 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. 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 baking sheet with paper towels. Fill wide, shallow bowl with 1 inch of sugar. In a large, heavy pot, heat 4 inches of oil until it registers 350 on a candy thermometer. In batches of 4, fry doughnuts for 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest for 4 minutes. Roll in sugar to coat. Serve immediately.
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