<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image


These doughnuts are suprisingly delicious without the cutting out chore!

Skill: Beginning Prep Time: 10 Bake Time: Servings: 24


24 Rhodes Yeast Texas Rolls, thawed, but still cold
vegetable oil, for frying
chocolate or powdered sugar glaze

1/2 cup water
4 cups powdered sugar

Chocolate Icing:
1/2 cup butter
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
3 cups powdered sugar


Put both pointer fingers through center of each roll and stretch to form a large hole. Place doughnuts on sprayed baking sheet. Cover with sprayed plastic wrap. Let double in size (about two hours).

Pour oil 2 inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375° F. Fry doughnuts on each side until golden brown (about 15 seconds each side). Remove and place on paper towel. With a fork, drop doughnut into glaze and coat on both sides, Place on waxed paper. For chocolate doughnuts, drop into icing and coat on one side only.

Glaze: Stir together water and powdered sugar.

Chocolate Icing: Bring butter, milk and cocoa to a boil. Remove from heat, stir in vanilla and powdered sugar.