Chocolate Doubloons
"From Yolanda Ybarra at Madison Middle School."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
18 doughnuts
- Serves:
- 18
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
- 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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RECIPE SUBMITTED BY
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