Donut Sticks with Chocolate Sauce

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 6 to 8 servings
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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, for serving, recipe follows

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


  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. 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. Serve with the chocolate sauce.

Chocolate Sauce:

  1. In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth.