Chocolate Doubloons

From Yolanda Ybarra at Madison Middle School.

• Ready In: 1 hr 10 mins
• Serves: 18
• Yields: 18 doughnuts

Ingredients

• 1 (13 3/4ounce) 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

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.