Donut Sticks with Chocolate Sauce (Patrick and Gina Neely) |
|
 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
|
Ingredients:
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, for serving, recipe follows |
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. Make sure that the strips are not longer than your deep-fryer is wide. 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. Remove the donuts from the fryer and dust with the cinnamon-sugar mixture. Serve with the chocolate sauce.
4. Chocolate Sauce:
5. In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth.
|
|