I spied this fun trick in a Martha Stewart Everyday Food magazine—little bite-size doughnut holes stuffed with caramel candy. As the doughnuts cook, the candy melts into a perfect oozy center. Caramel is a great option, but I say try your favorite candies: Reese’s Peanut Butter Cups, Hershey’s Kisses, Snickers, you name it.
INGREDIENTS :
MAKES 15 TO 20 DOUGHNUTS
- 1 batch Chocolate Cake dough
- Your favorite meltable candy, cut into 15 to 20 (½-inch) pieces
- 1 batch Basic Sugar glaze (optional)
- Confectioners’ sugar or Dutch processed cocoa powder for dusting (optional)
DIRECTIONS :
• Prepare the dough as directed, rolling it out to about ¼ inch thick. Cut out 1-by-2-inch rectangles. Place a candy chunk about ½ inch in from one edge and fold the other edge over the top to enclose the candy.
Press the edges lightly to seal, then fry as directed.
• Glaze or dust the doughnuts with sugar or cocoa powder.
