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Chocolate Potato Chip Donuts

yield: 10 donuts

Special Equipment

  • Special Equipment: parchment paper
  • a pastry brush
  • a candy or deep-fry thermometer
  • a 4- or 5- quart cast iron pot (see baker's notes for substitutions)
  • a piping bag with a 1/3-inch round tip (see baker's notes for substitutions)


For the Cake Donuts

  • 2 cups (9 ounces) all-purpose flour
  • 1/3 cup (2.35 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (1 ounce) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1/2 cup whole milk, at room temperature and divided into two 1/4-cup portions
  • 2 tablespoons (1 ounce) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • vegetable oil, for greasing and frying

For the Chocolate and Potato Topping

  • 1/3 cup Kettle Brand Almond Oil Wood Smoked Sea Salt Chips (see baker's notes)
  • 1 cup (4 ounces) confectioners' sugar
  • 2 ounces dark chocolate (at least 65% cocoa), chopped coarsely
  • 3 tablespoons (1.5 ounces) unsalted butter, cut into 1-inch cubes
  • 2 tablespoons water
  • 3/4 teaspoon pure vanilla extract
  • edible gold star sprinkles, for garnish


For the Cake Donuts

  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt. Beat on medium-low speed for 30 seconds, or until well combined. With the mixture still on low speed, add 2 tablespoons unsalted butter and continue mixing until the mixture resembles coarse sand or cornmeal.
  • In a liquid measuring cup, whisk together 1 large egg, 1/4 cup whole milk, 2 tablespoons sour cream, and 1 teaspoon pure vanilla extract until well combined. With the mixer running still on low speed, slowly pour the wet ingredients into the flour and butter mixture. Scrape down the sides of the bowl and continue mixing for around 30 seconds, just until the ingredients are combined. With the mixer still on low speed, slowly mix in the remaining 1/4 cup of milk, a tablespoon at a time, until the batter sticks to the sides of the bowl — you may not need all of the milk. Cover with plastic wrap and let rest for 20 minutes.
  • While the batter is resting, prepare for frying. Take a rough 9 x 13-inch rectangle of parchment paper and use kitchen shears to cut at least ten 4 x 4-inch squares. Dip a pastry brush in a small ramekin of vegetable oil and lightly brush one side of each of the parchment paper squares; set aside. Nestle a candy or deep-fry thermometer to the side of a 4- or 5- quart cast iron pot; fill the pot with at least 3-inches of vegetable oil. Place over medium heat and cook until the temperature of the oil registers 360 (F). Prepare a wire rack by positioning it close to the pot and lining with paper towels.
  • Once you've prepped your fry station and the batter has rested for at least 20 minutes, transfer the batter to a piping bag with a 1/3-inch round tip. Use the piping bag to pipe a 3-inch diameter ring on each prepared parchment paper square.
  • Carefully place one of the circles of dough, paper-side up, into the hot oil. After a minute, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the donut turns golden (about 2 minutes), flip it over and let it fry for another 2 minutes before removing it to drain on the prepared wire rack. Repeat until all dough circles have been fried — depending on your deep frying vessel, you can probably fry up to 2 or 3 donuts at a time. Just make sure that your oil maintains its temperature at 360 (F) degrees.
  • Cool to room temperature completely before glazing and eating.

For the Chocolate Glaze and Assembly

  • Place 1/3 cup Kettle Brand Almond Oil Wood Smoked Sea Salt Chips in a small Ziploc or sandwich bag. Use the base of a heavy mug or a rolling pin to gently crush the chips into smaller chunks, aiming for pieces that are the size of your pinkie nail. Set aside.
  • Make a double boiler by filling a small saucepan with water and placing a medium, heatproof bowl over the pan — make sure that the bottom of the bowl does not touch the water. Bring the water to a gentle simmer over low heat.
  • In the bowl, combine 1 cups confectioners' sugar, 2 ounces semisweet chocolate, 3 tablespoons unsalted butter, 2 tablespoons water, and 3/4 teaspoon pure vanilla extract. Cook, stirring occasionally, until the chocolate and butter are completely melted, around 2 to 3 minutes. Remove from heat and stir until smooth and well blended.
  • Line a baking sheet with parchment paper. Dip the donuts, top side down, into the glaze. Place on the prepared baking sheet with the glazed side up, and immediately decorate with crushed Kettle Brand Almond Oil Wood Smoked Sea Salt Chips and edible gold star sprinkles. The donuts are best the day they're made. Enjoy!