Rhodes Doughnuts


Serves: 5
Total Calories: 898

Ingredients

2 Rhodes Dinner Rolls or 1 Rhodes Texas Roll, thawed but still cold
vegetable oil for frying
glaze or chocolate icing
choice of toppings: nuts, coconut, candy sprinkles, etc.

GLAZE:
1/2 cup water
4 cups powdered sugar

CHOCOLATE ICING:
1/2 cup butter
6 tablespoons milk
4 tablespoons baking cocoa
1 teaspoon vanilla extract
3 cups powdered sugar

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 898
Calories from Fat: 173

This Rhodes Doughnuts recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.


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