Donut Sticks With Chocolate Sauce - cooking recipe

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
Preparation
    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.
    Mix together the sugar and cinnamon in a small bowl and set aside.
    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.
    In a heavy saucepan over medium heat, combine the first 6 chocolate sauce ingredients and bring to a simmer.
    Whisk in the chocolate, vanilla, and butter and stir until the sauce is
    smooth.
    Serve chocolate sauce on the side for dipping.

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