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Ooey Gooey Fall Goodness

Growing up in Michigan, one of my favorite childhood memories is going for long drives as a family to see the Fall leaves.
We would drive into the Amish Country and stop at a huge barn where we would buy hot steaming sugared doughnuts and fresh hot apple cider. Those hot doughnuts were so heavenly.
And for some reason sugared donuts always remind me of those wonderful Fall excursions. So to celebrate Fall, the kids and I made a new version of those heavenly doughnuts.

Chocolate Doughnuts with Caramel Centers
Ingredients:
  • 2 1/2 cups all-purpose flou
  • 1 cup cocoa powder
  • 2 Teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 cups sugar (one for recipe one for coating doughnuts later)
  • 3/4 cup milk
  • 4 tabelspoons, melted unsalted butter
  • 2 large eggs
  • 1 package caramel squares, unwrapped (about 30)
  • 5 cups vegetable oil (for frying)
  1. Sift dry ingredients together – flour, cocoa powder, baking powder, baking soda, salt. In another bowl, whisk together the sugar, milk, butter and eggs. Then stir the egg mixture into the flour mixture until combined.
  2. Lightly flour a work surface, Roll out the dough until it is about 1/4 inch thick. Cut the dough into rounds using either a cookie cutter, or I used a small glass. The diameter should be about 2 1/2 inches. 
  3. Put a caramel on top of each round and fold the side up around the caramel. Roll it around in your hand until it is a round ball.
  4. Line a cookie sheet with paper towels. Then fill a bowl with 1 cup of sugar. Use a heavy pot or big frying pan and fill it with the oil. It needs to be about 4 inches deep. Heat the oil until it is about 350 degrees. Fry the doughnuts in small batches depending on how big your frying pan is. I did mine in about 10 donuts at a time. You might want to try one first to be sure the oil is at the right temperature. One the doughnut holes are in the oil, turn them frequently so they cook evenly. I cooked my for about 3 minutes. Then transfer them to the cookie sheet. Let them cool for about 4 minutes. Then roll them in the bowl of sugar.
  5. Serve immediately!

Amy @ Keeping up with the Schultz Family is hosting a Round Robin of Fall ideas today. Go on over and check out all of the clever things!

Have a Fantastic Friday!

XOXO