Heart-Shaped Doughnuts
These heart-shaped doughnuts are warm, sugar-crusted treats perfect for celebrating Valentine's Day, yielding soft centers and a crisp exterior.
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.
Notes
Store plain sugar-coated doughnuts in an airtight container for up to 24 hours, filled doughnuts should be refrigerated and consumed within 48 hours. For freezing, cool and freeze uncoated doughnuts, thaw at room temperature, and warm in the oven or air fryer.