Doughnut Holes with Caramel Sauce

You can never have too many main course recipes, so give Doughnut Holes with Caramel Sauce a try. This lacto ovo vegetarian recipe serves 2 and costs $5.78 per serving. One portion of this dish contains roughly 28g of protein, 132g of fat, and a total of 1995 calories. A few people made this recipe, and 61 would say it hit the spot. This recipe from Foodnetwork requires baking powder, confectioners' sugar, corn syrup, and eggs. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 58%, this dish is pretty good. Cranberry Sauce Doughnut Holes, Doughnut Holes 5 Ways, and ART Doughnut Holes are very similar to this recipe.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup and 1/4 cup water, 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 the sea salt. 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 a round ball, 6 to 8 in total. Carefully drop the doughnut holes in the oil and fry until golden brown and floating, turning occasionally to ensure all sides cook evenly, 4 minutes. Remove the doughnuts from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil. Spread some warm caramel sauce on each serving plate. Pace the doughnuts over the sauce and sprinkle with confectioners' sugar to serve.

 

Step by step:

1. For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup and 1/4 cup water, and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes.

2. Remove the saucepot from the heat.

3. 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 the sea salt.

For the doughnuts

1. Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.

2. 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.

3. Scoop the dough using two spoons to make a round ball, 6 to 8 in total. Carefully drop the doughnut holes in the oil and fry until golden brown and floating, turning occasionally to ensure all sides cook evenly, 4 minutes.

4. Remove the doughnuts from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.

5. Spread some warm caramel sauce on each serving plate. Pace the doughnuts over the sauce and sprinkle with confectioners' sugar to serve.

Nutrition Information:

covered percent of daily need