Aaaaaand to continue the theme of totally unhealthy and absurd desserts! Yeah, I'm not stopping with chicken and waffles. I'm going straight up Paula Deen-style this week, minus the absurd amounts of butter.
I've found myself sucked into the YouTube vortex way too often lately. Considering that all of my homework is done on the computer, procrastination is my absolute worst enemy. I can't even begin to count the amount of times I find myself sneaking in a study break and ending up far too deep into the vortex, usually watching some strange airplane crash documentary, this really creepy video of some Asian woman making cookies (seriously, what is going on in this video), or an episode of Telefrancais, despite the fact that the only words I know in French are food items. (If you have a favorite video I need to see immediately, throw it in the comments below!)
Though YouTube is generally my procrastination tool of choice, there's also a huge food community that I'm way too obsessed with. There are SO many great accounts with a wealth of inspiration! I kiiinda want to start making baking vlogs; maybe one day! In the meantime, check out my favorite users: Sorted Food, Donal Skehan, Dulce Delight, Cupcake Jemma, and PopSugar Food.
These donut chips come straight from the beautiful minds over at PopSugar Food. Think of these bad boys as America's version of the true Belgian Liege sugar waffles. Sure, a waffle is not a donut, but both have a sweet, yeasted dough base, so I think we can call them distant cousins. After a dusting of cinnamon sugar and a quick grill on the panini press, the glaze begins to caramelize into a crispy burnt sugar, just like the chunky Belgian pearl sugar in a liege waffle.
Seriously, these are the bomb and they couldn't be any simpler! Three steps and you're done. I used traditional glazed donuts to make these donut chips, but donut holes or any other flavored glazed yeasted donut should work. (Just make sure to stay away from cake donuts; I tried a few, but the crumb yielded a wonky texture.) The possibilities with these are endless. I covered them in Nutella and jam, but I'm already envisioning how great these would be with a giant scoop of ice cream.
- one dozen glazed donuts
- cinnamon sugar
Heat your panini press to 400F.
Slice donuts in half, then coat in cinnamon sugar. Grill the donuts for about 30 seconds, until grill marks are present and the glaze begins to caramelize. Remove from the oven and let cool. The chips will crisp up as they cool.
Serve with anything and everything, but I loved them slathered in Nutella and jam.