Serves: 5
Total Calories: 898
Poke holes in roll centers with both index fingers and stretch to form large openings. If using dinner rolls, press 2 together well and then stretch with fingers. Place doughnuts on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let double in size. Pour oil two inches deep into small sauce pan or electric fry pan and heat to medium. Remove wrap and fry doughnuts on each side (about 15 seconds) until golden. Remove with a fork and place on paper towel.
Drop into glaze and coat both sides. Place on waxed paper. For chocolate doughnuts, dip into icing and coat one side. Quickly sprinkle with toppings.
GLAZE: Combine water and powdered sugar, mixed well.
CHOCOLATE ICING: Bring butter, milk and cocoa. Remove from heat and stir in vanilla and powdered sugar.
This Rhodes Doughnuts recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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