Chocolate Buttermilk Donuts with Salted Caramel Sauce

Chocolate and caramel are a marriage made in heaven.  When this month’s theme for the Chocolate Party was official, it brought a large smile to my face.  The idea of blending chocolate and caramel into some type of confectionery delight was simply magical.  The variations spun through my head like a high speed car chase – the possibilities were endless.

I finally came to a resolve.  Since my hubby is obsessed with donut holes, I knew my decision was final.  I found a recipe for Chocolate Caramel donuts from Martha Stewart.  The only problem was two-fold:  I did not have those store bought soft caramel squares plus I am quite frankly not a fan of them.  I still wanted to surprise my hubby with some homemade donut holes.  Then it came to me, why not make some of my delicious Salted Caramel Sauce to dip or drizzle the chocolate donuts with.

The result was a pure sensation of the marriage between chocolate and caramel.  What a perfect dessert to enjoy while watching your favorite movie or at your next dinner party.  If you would like to learn more about joining in the Chocolate Party fun and seeing what fun combination is up for next month, simply click here to learn more.

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Chocolate Buttermilk Donuts with Salted Caramel Sauce

Makes 8 dozen

Chocolate Buttermilk Donuts

2 ½ Cups Flour

1 Cup Cocoa powder

2 teaspoon baking powder

½ teaspoon baking soda

1 ½ teaspoon salt

1 Cup Sugar + more for coating

¾ Cup Buttermilk

4 Tablespoon butter, melted

2 Large eggs

5 to 6 Cups Vegetable Oil for frying

In a stand mixer, add the buttermilk and sugar and mix well.  Next add the eggs and mix.  Add to this, the cocoa powder, baking powder, baking soda and salt and mix until combined.  Add the melted butter and mix.  Finally slowly add the flour until all combined and mixture is well blended.

Use a teaspoon to extract the dough to form a ¾ inch ball.  Set aside until ready to fry in the oil.  Line a baking sheet with paper towel.  Fill a wide shallow bowl full of sugar.  In a large heavy pot, heat 4 inches oil until it reaches 350 degrees on a candy thermometer.  Fry in small batches, about 2 to 3 minutes for each batch and flip the donuts once during the cooking process. Let rest about 4 minutes after they are removed from the oil before rolling in the sugar. 

Salted Caramel Sauce

1 ½ C. sugar 
¼ C. water
½ t. lemon juice
1 C. heavy cream

2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.