I make these little heart-shaped doughnuts every Valentine’s morning — they’re the kind of warm, sugar-crusted treats that turn a simple coffee into a celebration. This is a straightforward yeast doughnut recipe that yields soft, pillowy centers, a crisp sugar shell, and plenty of room for chocolate, sprinkles, or jam-filled surprises. It’s perfect for baking with kids, gifting to neighbors, or serving at a cozy brunch.
Why you’ll love this dish
These doughnuts are a fast, feel-good way to mark a holiday or treat someone special. They use basic pantry ingredients, come together in a couple of proofing rounds, and fry up in minutes. The heart shape makes them festive without extra fuss — and because you finish some with sugar and some with chocolate, they please different tastes at once.
“The crumb is soft, the outside just crisp enough, and the sugar melt-in-your-mouth — every Valentine’s Day needs a batch of these.” — home cook review
- Kid-approved and hands-on: cutting hearts and dipping is fun for little helpers.
- Budget-friendly: flour, yeast, sugar, and eggs — nothing exotic.
- Customizable: roll in sugar, dip in chocolate, or pipe in jam or custard.
How this recipe comes together
You’ll activate yeast in warm milk, mix a soft enriched dough, knead until smooth, and let it rise once. After shaping hearts from a rolled dough, you give them a short second rise, then fry quickly at 350°F (175°C) until golden. While warm, roll in sugar or dip in chocolate, and optionally fill with jam or custard once cooled slightly.
What you’ll need
- 3 ½ cups all-purpose flour (or 1:1 bread flour for chewier texture)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (110°F / 45°C) — do not exceed 120°F or you’ll kill the yeast
- ¼ cup granulated sugar (plus ½ cup extra for coating)
- 2 large eggs
- ¼ cup unsalted butter, melted (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Vegetable oil (for frying) — neutral oil with a high smoke point like canola or sunflower
- Melted chocolate for dipping (optional)
- Sprinkles for decoration (optional)
- Jam or custard for filling (optional)
Substitutions/notes: swap dairy milk for unsweetened almond or oat milk; to make vegan, replace eggs with ¼ cup unsweetened applesauce per egg (results differ) and use vegan butter — expect a slightly softer crumb.
Step-by-step instructions
- Pour the warm milk into a small bowl. Add 1 teaspoon of the sugar.
- Sprinkle the active dry yeast over the milk. Let it sit 5–10 minutes until foamy.
- In a large bowl, whisk together the flour, remaining sugar, and salt.
- Add the frothy yeast mixture, eggs, melted butter, and vanilla to the dry ingredients. Mix until the dough starts to form.
- Turn the dough onto a floured surface. Knead 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl. Cover with a clean kitchen towel. Let rise in a warm place 1–1.5 hours, until doubled.
- Punch the dough down. Roll it out on a floured surface to ½-inch thickness.
- Use a heart-shaped cookie cutter to cut out doughnuts. Re-roll scraps once.
- Place hearts on a parchment-lined baking sheet. Cover and let rise another 30 minutes.
- Heat oil in a deep pan to 350°F (175°C). Use a thermometer for accuracy.
- Fry doughnuts in batches 1–2 minutes per side until golden brown. Don’t overcrowd the pan.
- Remove to paper towels to drain. While still warm, roll in granulated sugar.
- Serve immediately, or cool before dipping in melted chocolate and adding sprinkles. Fill with jam or custard using a piping bag if desired.
Best ways to enjoy it
- Serve warm with a strong coffee, cappuccino, or a glass of cold milk.
- Make a Valentine platter: sugar hearts, chocolate-dipped hearts, and a small bowl of warm jam for dipping.
- For brunch, plate doughnuts alongside scrambled eggs and fresh berries to balance sweet and savory.
- Present a stack tied with ribbon as a homemade edible gift.
Storage and reheating tips
- Room temperature: Store plain sugar-coated doughnuts in an airtight container for up to 24 hours. They’re best eaten the same day.
- Filled doughnuts (jam or custard): Refrigerate in an airtight container and consume within 48 hours. Custard-filled items are perishable.
- Freezing: Freeze uncoated, fully cooled doughnuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, then warm 5–8 minutes at 300–325°F (150–160°C) in the oven or 3–4 minutes in an air fryer to refresh.
- Reheating: Avoid microwaving — it makes them soggy. A brief oven or air-fryer reheat restores crispness.
Pro chef tips
- Use a digital thermometer for milk and oil. Milk should be around 110°F (45°C) to activate yeast safely. Oil should stay near 350°F (175°C); too cool makes greasy doughnuts; too hot burns them.
- Measure flour by spooning into the cup and leveling, or use a kitchen scale (3 ½ cups ≈ 440 g).
- Knead until the dough passes a light stretch test (thin film without tearing). That’s your windowpane.
- Don’t overcrowd the fryer: it cools the oil and produces heavy doughnuts.
- Test-fry one small piece first to check oil temperature and dough readiness.
- When filling, use a small piping tip and start with chilled doughnuts — they hold filling better.
- Keep a clean bowl of warm water and a tea towel nearby to wipe your hands between shaping and decorating.
Creative twists
- Chocolate-filled: pipe warm chocolate ganache inside and dust with cocoa sugar.
- Baked hearts: roll the same dough thinner and bake at 375°F for 8–10 minutes as a lighter option (texture changes).
- Flavored dough: add lemon or orange zest, or swap 2 tbsp cocoa powder into the dough for chocolate hearts.
- Gluten-free: use a measured gluten-free flour blend designed for yeast recipes and add 1 tsp xanthan gum; expect a different texture.
- Valentine toppings: use pink powdered sugar, strawberry glaze, crushed freeze-dried strawberries, or white chocolate drizzle and red sprinkles.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 30–40 minutes. With two rises (1–1.5 hours and 30 minutes) plan on 2–2.5 hours total.
Q: My yeast didn’t foam. What went wrong?
A: The milk may have been too hot or too cool, or the yeast could be old. Milk should be 105–115°F (40–45°C). Try new yeast and warm (not hot) liquid.
Q: Can I bake these instead of frying?
A: Yes. Baked hearts are lighter but won’t have the same crisp shell. Bake at 375°F for 8–10 minutes and brush with butter then toss in sugar while warm.
Q: How do I fill them with jam or custard?
A: Attach a long thin piping tip to a piping bag. Poke into the side of a slightly cooled doughnut and squeeze in filling until you feel gentle resistance.
Q: Is there a safe oil to use and how much should I fill the pan?
A: Use a neutral oil with a high smoke point (canola, sunflower). Fill the pan 2–3 inches deep — enough for doughnuts to float without touching the bottom.
Conclusion
For a baked alternative that’s still festive, see this helpful guide to Valentine Baked Vanilla Donuts. If you want a similar fried approach with different decorations and tips, check out EASY VALENTINES DONUTS – Butter with a Side of Bread for extra inspiration.
Enjoy making these heart-shaped treats — they’re small effort for big smiles.
Heart-Shaped Doughnuts
Ingredients
Dough Ingredients
- 3 ½ cups all-purpose flour (or 1:1 bread flour for chewier texture)
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup warm milk (110°F / 45°C) — do not exceed 120°F Too hot will kill the yeast.
- ¼ cup granulated sugar Plus ½ cup extra for coating.
- 2 large eggs
- ¼ cup unsalted butter, melted (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- to taste vegetable oil (for frying) Neutral oil with a high smoke point like canola or sunflower.
Toppings and Fillings (optional)
- to taste melted chocolate for dipping
- to taste sprinkles for decoration
- to taste jam or custard for filling
Instructions
Activation and Dough Making
- Pour the warm milk into a small bowl and add 1 teaspoon of the sugar.
- Sprinkle the active dry yeast over the milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk together the flour, remaining sugar, and salt.
- Add the frothy yeast mixture, eggs, melted butter, and vanilla to the dry ingredients. Mix until the dough starts to form.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
First Rise
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1–1.5 hours until doubled.
Shaping and Second Rise
- Punch the dough down and roll it out on a floured surface to ½-inch thickness.
- Use a heart-shaped cookie cutter to cut out doughnuts, and re-roll scraps if necessary.
- Place hearts on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
Frying
- Heat oil in a deep pan to 350°F (175°C) using a thermometer for accuracy.
- Fry the doughnuts in batches for 1-2 minutes per side until golden brown, ensuring not to overcrowd the pan.
- Remove the doughnuts to paper towels to drain, and while still warm, roll in granulated sugar.
- Serve immediately, or cool before filling with jam or custard using a piping bag.
