Donut Sticks With Chocolate Sauce

Really crunchy and delicious. I used the full 2 quarts of peanut oil in my deep fryer. Use as much as your pan needs. I found the strips (twisted or not) difficult to turn so I started cutting them in circles, keeping the round dough in tack. Delicious with or without the chocolate sauce. Compliments of The Neelys.

• Ready In: 20 mins
• Yields: 32 donuts

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

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.
4. Make sure that the strips are not longer than your deep-fryer is wide.
5. 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.
6. Remove the donuts from the fryer and dust with the cinnamon-.
7. sugar mixture.
8. In a heavy saucepan over medium heat, combine the first 6 chocolate sauce ingredients and bring to a simmer.
9. Whisk in the chocolate, vanilla, and butter and stir until the sauce is
10. smooth.
11. Serve chocolate sauce on the side for dipping.