Sunday, August 19, 2018

Samoa Doughnuts and Doughnut Holes!

This recipe marries my two very favorite treats: doughnuts and Samoas.
I know that there are those who say that the Thin Mint, Tagalong or even (gasp!) Trefoil rules—but, for me, it’s all about the Samoas.
  • 2 cups coconut
  • one can (about 16 ounces) refrigerated biscuit dough
  • vegetable oil
  • 1 cup chocolate chips
  • 11 ounces caramels
  • 3 tablespoons milk
  • 1/2 teaspoon kosher salt

1. Pre-heat oven to 350. Line a baking sheet with parchment paper. Spread the coconut evenly on the prepared sheet and bake till deep golden brown, 10–20 minutes. Stir frequently so that the coconut colors evenly. Remove from oven and cool.

2. Heat two inches of oil in a large heavy pot over medium-high heat till it reaches 350 degrees. (If you don't have a thermometer, place an un-popped popcorn kernel in the oil; when it pops, the oil is ready.)

3. While the oil is heating, separate the biscuits and flatten slightly. Cut out 1 – 1 ½” holes in the center.

4. Fry the doughnuts a few at a time, turning after golden brown on the underside. Transfer to a wire rack set over a parchment-lined baking sheet to drain.

5. Melt the chocolate in the top half of a double boiler set over barely simmering water. Dip the bottom halves of the doughnuts and holes and return—chocolate side up—to the wire rack to set. Reserve the leftover chocolate.

6. In a large bowl set over barely simmering water, melt the caramels, milk and salt, stirring frequently. Dip the unglazed halves of the doughnuts and holes in the caramel and return—caramel side up—to the rack to set. Stir the coconut into the remaining caramel.

7. Use a small angled spatula to spread the coconut-caramel mixture on top of the doughnuts and holes. Transfer the reserved chocolate to a small Ziploc bag (if it has hardened simply re-warm it over your pan of simmering water). Snip a small opening in the corner and drizzle the chocolate over the tops. Let set.

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