Chocolate Doubloons

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“From Yolanda Ybarra at Madison Middle School.”
1hr 10mins
18 doughnuts

Ingredients Nutrition

  • 1 (13 3/4 ounce) packagepillsbury hot roll mix
  • 34 cup warm water
  • 3 tablespoons sugar
  • 1 egg
  • 23 cup semi-sweet chocolate chips
  • 1 egg white, slightly beaten
  • oil (for frying)
  • powdered sugar


  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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