Doughnut Holes With Caramel Sauce Recipes

SALTED CARAMEL GLAZED DOUGHNUT HOLES

Steps:

• While you begin to put together the batter for the doughnut holes, pour the vegetable oil in the deep fryer and begin to heat it according to manufacturer's instructions. It won't take you long to prepare the batter.
• In a large mixing bowl, combine all the ingredients for the doughnut holes (flour, sugar, baking powder, nutmeg, vanilla extract, salt, egg, milk and melted butter). Blend with a handheld mixer or wooden spoon until all the ingredients until well mixed.
• Your oil should be ready now. When the oil is ready place teaspoon sized scoops of the doughnut hole batter into the hot oil and fry for about 2 minutes on both sides or until golden brown on both sides. Remove from oil when finished and place on paper towels to absorb all the excess oil. Repeat this process until all the batter is gone.
• Note about the salted caramel: You can buy salted caramel sauce already made, or you can make your own sauce, or you can buy regular caramel sauce and add 2 teaspoons of sea salt to the 3/4 cup of caramel that is required for this glaze. You can add more salt if that isn't enough balance of salt and sweet for you.
• Preparing the glaze: In a small bowl, add the powdered sugar, salted caramel sauce, and milk and stir until smooth. As your doughnut holes cool off, place them in the glaze and then on a cooling rack. I dipped my doughnut holes in the glaze twice. If you have enough feel free to do the same thing. Repeat this process until the holes are completely covered.

CARAMEL-DIPPED DONUT HOLES

Steps:

• Cover baking sheet with parchment; spray with cooking spray. Combine nuts and crushed apple chips in small bowl; set aside.
• Microwave caramels and apple juice concentrate in small microwaveable bowl on HIGH 1 min. to 1 min.15 sec. or until caramels are completely melted and sauce is well blended when stirred.
• Dip 1 end of 1 lollipop stick into caramel sauce; then insert dipped end into 1 donut hole. Repeat with additional lollipop sticks and remaining donut holes.
• Spoon caramel sauce over donut holes, 1 at a time, turning to evenly coat all sides of donut hole with caramel sauce. Gently shake off any excess caramel sauce, then dip bottom of donut hole into nut mixture. Place on prepared baking sheet.
• Refrigerate 30 min. or until caramel sauce is firm.

DOUGHNUT-HOLE CROQUEMBOUCHE

Steps:

• Using tape, cover cone with paper. Place cone on turntable if using.
• Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
• Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.
• Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.
• Using thimble, push in toothpicks until not visible.
• Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.
• If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.

CHOCOLATE-CARAMEL DOUGHNUT HOLES

Steps:

• 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.
• 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.
• Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
• 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 on a candy thermometer. In batches of 4, 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.