Chocolate Frosted Raised Donuts (with, um, crunchy kettle potato chips.)
For your sweetheart! Or yourself. You deserve it.
Yes. I did this. Putting chips on chocolate on donuts. Let’s make it a thing?
I don’t need a red dessert on Valentine’s day… I think this is the sort of thing that you should make your loved ones or yourself, most definitely yourself, because if you don’t love yourself, what else matters? Nothing. So see? Chips on chocolate on donuts are good for your self esteem and in turn the universe.
We probably don’t need to get into my infatuation with sweet and savory. It’s pretty much a given. Anytime I see chocolate covered potato chips – like the GOOD chocolate covered potato chips – I hand over my wallet.
I make my own too.
And you thought these donuts were weird?
Let me tell you what is so outrageously fantastic about this recipe. These are raised donuts, meaning I used yeast. So they are fluffy and soft. They have that incredible texture that only raised donuts can have… you know the one where you take a bite and the dough squishes down under your teeth, but the minute you pull the donut away, what’s left of the fluffy cloud springs back up again?
Yes. That’s the only way I can describe it. So puffy and light and springy.
So fluffy I’m gonna die! (P.S. i definitely haven’t been listening to the despicable me soundtrack all by myself at home.)
Anyway. Imagine that – but covered in milk chocolate. I’m a milk chocolate girl. I am. Not going to lie. Much like vegetables and coffee, I have forced myself to eat dark chocolate over the years. For health purposes and what not. Obviously. But milk chocolate has my heart and always will. Adore.
Now imagine THAT – the dough, chocolate frosting, but with the crunch crunch crunch of salty kettle chips. There is so much freaking texture going on that my brain is exploding. Find the kettle-iest of the kettle chips. The crunchiest ones you can find. Crush them between your fingers (or okay, whatever, in a bag) and sprinkle them on top – just not too far in advance to prevent any sogginess.
I find myself struggling these days as where to classify donuts. Um, aren’t they really a breakfast food? They are.
Let me ask you. Is this a breakfast food?
I mean, I wouldn’t kick it out of bed first thing in the morning. I’d be down.
I’m thinking you’d be best suited for these at dessert though. Or maybe, perhaps, mid-day snacking? Uh huh.
I’ll spare you my whole spiel about how I used to not even care about donuts and didn’t really like them and then boom, it’s like I got smacked in the face and want to eat all the donuts all the time. I talk about it EVERY time I make donuts.
Here’s the new thing though. I’ve made cake donuts in the past: chocolate sprinkled and blueberry. They hold no candle to the yeasted donuts. I forgot how insane and fabulous these maple bacon ones are. I mean, nine times out of ten I will opt for the raised donut at breakfast. But when I’m at home I’m all lazy and not feeling yeast and generally lacking patience of all kinds, so cake donuts it is.
Not anymore. These babies are light as air. It’s seriously CRAZY.
The freaking donuts. What is my life?
- 1 1/2 cups milk, whole or 2% is best
- 1/3 cup water
- 1/3 cup unsalted butter
- 1 tablespoon honey
- 2 packages active dry yeast, 4 1/2 teaspoons
- 2 large eggs, lightly beaten
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 5 cups all-purpose flour, plus more for dusting
- oil for frying
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon light corn syrup
- 1/4 cup milk
- 3 ounces milk chocolate, chopped
- 1 cup powdered sugar
- 1 cup kettle cooked potato chips, crushed
- Add the milk and water to a saucepan over low heat and heat until just warmed.
- Place the butter in the bowl of your electric mixer and pour the warm milk over the butter, stirring until it melts. Add in the honey and sprinkle the yeast over top, giving it a quick stir. Let sit for 5 minutes or so until the yeast is foamy.
- Add the eggs, sugar, salt, nutmeg and half of the flour to the yeast mixture. Using the paddle attachment, beat the dough on low speed until combined and sticky. Add in the remaining flour and beat on low speed, gradually increasing to medium speed until the dough comes together. It will still be stick! Switch to a dough hook and beat the dough for 5 minutes on medium speed, or until it is pulling away from the sides of the bowl.
- Remove the dough from the mixing bowl and place it in another oiled bowl to rise. Cover and let it rise in a warm place for one hour.
- Place the dough on a floured surface and roll it out to be 1-inch thick. Use a 1-inch biscuit cutter (or something larger if you prefer) to cut out the dough rounds and a smaller circle (I used a cap to a bottle of Baileys) to cut out the center. Place the rounds on a baking sheet, cover, and let rise again for 30 minutes or so.
- Heat a large pot of oil (I used vegetable oil) over medium heat. Use a candy thermometer to determine the temp – you don’t want it to be higher than 365-370 degrees. Add the donuts 2 or 3 at a time and fry for about 1 minute per side. Remove with a large slotted spoon and place on a paper towel to drain. Let cool completely.
- Heat a small saucepan over medium heat and add butter, vanilla, corn syrup and milk. Whisk to combine and once butter is melt, reduce heat to low and add chopped chocolate. Whisk ask to combine, then once smooth, remove from heat and stir in powdered sugar. Stir continuously until it is all dissolve and no lumps remain. Dunk each doughnut into the glaze, then cover with crushed potato chips. Let set for about 15 minutes to set.
Can I win at today?