2 1/2 - 3 cups
all-purpose flour, plus extra for rolling
in
oil
8 ounces
cream cheese, softened to room temperature
1/2 cup
heavy whipping cream
1/4 cup
salted caramel sauce
6 ounces
heavy whipping cream
3 ounces
bittersweet chocolate, chopped
110-115 degrees
F. Pour into the bowl of your stand mixer fitted with the paddle attachment. Sprinkle with the yeast and sugar; let stand 5 minutes until foamy.
4-5 minutes,
until the dough is smooth and starts to pull away from the bowl; it may be slightly loose and sticky but don't add more flour. Dump the dough into an oiled bowl, cover with a clean kitchen towel and set in a warm place to rise until doubled in size, about one hour.
1/2 inch
thick. Cut out dough with a 1 1/2 inch round cutter, then gather up any scraps and cut those as well. Place the doughnuts on parchment lined baking sheets, cover with clean towels, and set aside to rest and rise again for 30 minutes.
5 or
6 at a time, for about a minute on each side, until golden brown. Drain on a wire rack and let cool slightly.Filling.
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