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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Yolanda Ybarra at Madison Middle School. Ingredients:
1 (13 3/4 ounce) package pillsbury hot roll mix |
3/4 cup warm water |
3 tablespoons sugar |
1 egg |
2/3 cup semi-sweet chocolate chips |
1 egg white, slightly beaten |
oil (for frying) |
powdered sugar |
Directions:
1. Prepare mix, adding water and sugar; let rise, following label directions. Turn dough onto lightly floured board; knead 8-10 times. Roll out to 1/4 thick. Cut into 36 rounds with a 2 cookie cutter. Divide the semi-sweet chocolate chips evenly over 1/2 of the rounds, placing them in the center. Brush edges with egg white. Top each one with a plain round and press edges together. Place rounds on floured cookie sheet. Cover with a towel and let rise 30 minutes, or until doubled in bulk. Fill a heavy saucepan or electric skillet 2/3 full of oil; heat to 370*, using a deep-fat thermometer. Drop doughnuts in (carefully!) 3 at a time, raised side down, for about 3 minutes, turning once. When golden brown, take out and drain; cool. Roll doughnuts in powdered sugar. Please be extra careful of the hot oil. Enjoy.
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