Crème Fraîche Glazed Donuts with Potato Chips and Caviar

Directions

1. Heat the milk in the microwave until it is warm but not hot, about 105-110 degrees. Add the milk to the bowl of a stand mixer (fitted with a dough hook), lightly whisk in the yeast, and let sit until foamy, about 5 minutes. If your yeast doesn't foam, it may be dead; if this happens, discard and start over with new yeast.
2. Whisk in the eggs, butter, sugar, and salt. Add the flour and mix on low until the flour is incorporated. Then raise the speed to medium and mix until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add more flour, about 1 tablespoon at a time. Grease a large bowl with a little bit of oil, add the dough, and cover with plastic wrap. Let rise in a warm spot until it doubles in size, about 1 hour.
3. Turn the dough out onto a floured surface, and roll it to ½-inch thick square. Using a bench scraper or knife, cut into a 6x4 grid, to make 24 mini donut squares. Put the donuts on parchment-lined baking sheets. Cover with plastic wrap and let rise in a warm place until they are slightly puffed up, about 30-45 minutes.
4. About 15 minutes before the doughnuts are done rising, heat the oil in a large pan over medium heat to 375F. Meanwhile, line cooling racks with paper towels.
5. Carefully lower a few donuts at a time into the oil away from you. Fry until the bottom is golden brown and then flip and continue to fry until the other side is golden as well. Transfer the donuts to the prepared racks, and repeat with the rest of the dough, adjusting the heat as necessary to keep the oil at 375.
6. While the donuts cool, make the glaze. Mix the powdered sugar, crème fraîche, and milk together until combined. Add more milk if needed, you're looking for a slightly runny consistency here! Dip each donut into the glaze, top with a potato chip, and finish with a dollop of caviar. Serve and enjoy!