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Homemade Chocolate Frosted Raised Donuts (with, um, crunchy kettle potato chips.) photo
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Chocolate Frosted Raised Donuts (with, um, crunchy kettle potato chips.)

These donuts are a delightful mix of sweet chocolate and crunchy kettle chips!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 1.5 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 (for the glaze)
  • 2 teaspoons vanilla extract
  • 1 teaspoon light corn syrup
  • 1/4 cup milk (for the glaze)
  • 3 ounces milk chocolate (chopped)
  • 1 cup powdered sugar
  • 1 cup kettle cooked potato chips (crushed)

Instructions

  • In a small saucepan, combine the milk, water, and unsalted butter. Heat over medium heat until the butter is melted and the mixture is warm (not hot). Remove from heat and stir in the honey. Allow the mixture to cool to about 110°F (43°C).
  • Sprinkle the active dry yeast over the warm milk mixture and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to use.
  • In a large mixing bowl, combine the beaten eggs, sugar, salt, and nutmeg. Pour in the yeast mixture and stir to combine. Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may need more flour for dusting.
  • Transfer the dough to a floured surface and knead for about 5-7 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness. Use a donut cutter to cut out the donuts and holes. Place them on a floured baking sheet and let them rise for another 30 minutes.
  • In a deep frying pan, heat oil to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pan. Fry for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to transfer the donuts to a wire rack to cool.
  • In a small saucepan, melt the 4 tablespoons of unsalted butter over low heat. Stir in the vanilla extract, light corn syrup, and 1/4 cup of milk. Add the chopped milk chocolate and stir until smooth and glossy. Remove from heat and let it cool slightly.
  • Dip the cooled donuts into the chocolate glaze, allowing any excess to drip off. Immediately sprinkle the crushed kettle potato chips on top of the glaze for the perfect crunch.

Equipment

  • Mixing bowls
  • Rolling Pin
  • Donut cutter
  • Frying pan or deep fryer
  • Wire Rack

Notes

  • These donuts taste best when fresh but can be stored in an airtight container for up to 2 days.
  • For a fun twist, try using flavored potato chips!
  • Reheat in the oven at 350°F (175°C) for 5-10 minutes to enjoy warm.