Churro Donut Holes With Caramel Sauce Recipes

CHURRO DONUT HOLES

Steps:

• 1. Preheat deep fryer or deep-dish frypan with 2" oil, to approximately 350 degrees. Be careful! 2. In a brown paper bag, place the cinnamon and sugar, close the top and shake to mix. Set aside. 3. Open can of flaky rolls, separate rolls and cut into quarters. 4. Roll each quarter piece into a ball 5. CAREFULLY, drop each piece of dough into the oil. Fry until golden on one side, and then turn over and fry on the other side 6. Lift them out of the oil with a slotted spoon and place them in a bowl lined with a paper towel 7. Let cool a little, and take each dough ball and place into the paper bag. Give it a good shake to coat in the sugar/cinnamon mix. 8. Serve with caramel dipping sauce or a blueberry fruit dipping sauce

DOUGHNUT HOLES WITH CARAMEL SAUCE

Steps:

• For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
• For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
• Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
• Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
• Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.