Donut Sticks With Chocolate Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Really crunchy and delicious. I used the full 2 quarts of peanut oil in my deep fryer. Use as much as your pan needs. I found the strips (twisted or not) difficult to turn so I started cutting them in circles, keeping the round dough in tack. Delicious with or without the chocolate sauce. Compliments of The Neelys. Ingredients:
2 quarts peanut oil, for frying |
1/4 cup sugar, for dusting |
1/2 teaspoon ground cinnamon, for dusting |
2 (8 ounce) cans crescent rolls (recommended -- pillsbury) |
chocolate sauce |
1 cup heavy cream |
2 tablespoons light corn syrup |
1/3 cup packed dark brown sugar |
1/4 cup unsweetened cocoa powder |
1 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
6 ounces semisweet chocolate, finely chopped |
1 teaspoon vanilla extract |
2 tablespoons unsalted butter |
Directions:
1. In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
2. Mix together the sugar and cinnamon in a small bowl and set aside.
3. Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough.
4. Make sure that the strips are not longer than your deep-fryer is wide.
5. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through.
6. Remove the donuts from the fryer and dust with the cinnamon-.
7. sugar mixture.
8. In a heavy saucepan over medium heat, combine the first 6 chocolate sauce ingredients and bring to a simmer.
9. Whisk in the chocolate, vanilla, and butter and stir until the sauce is
10. smooth.
11. Serve chocolate sauce on the side for dipping.
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