Classic soft doughnuts with a simple powdered sugar coating. They're perfect in their simplicity and can be iced (strawberry glaze is ideal for Valentine's Day) or coated with regular cinnamon sugar.
Old-fashioned doughnuts
But in heart shape. Use a round cutter, and you will have gorgeous regular donuts. And donut holes, of course.
The dough is a classic one with yeast. They need two rises and are deep-fried until golden outside and soft inside.
I like to sprinkle them with powdered sugar while still warm so some seeps into them. But you can also glaze them or use a cinnamon sugar coating like we do with the gingerbread donuts.
FAQ
Yes, you can!
Follow these instructions:
Prepare the dough according to your recipe. Follow the instructions for mixing, kneading, and the first rise.
Punch it down. Once the dough has doubled in size, gently deflate it down with your fist to release the air.
Refrigerate it. Place the dough in an airtight container or wrap it tightly in plastic wrap. Refrigerate for up to 2 days.
Let the dough come to room temperature again. Before shaping and frying your donuts, remove the dough from the refrigerator and let it sit at room temperature for about 30-60 minutes, or until it has doubled in size again.
Shape and fry as usual. Once the dough has risen, you can proceed with the recipe's instructions for shaping, cutting, and frying your donuts.
Neutral oils with a high smoke point, like vegetable oil, canola oil, or peanut oil, are ideal. These oils can handle high temperatures without breaking down and won't add unwanted flavors to your donuts. Avoid olive oil or butter, as they can burn easily.
Yes, you can, though it's not my preference.
To freeze: let the donuts cool completely, then freeze them without the coating in an airtight container or freezer bag for up to 2 months. I like to wrap them individually first so they don't clump. Thaw at room temperature, warm lightly in a 325°F (170°C) oven (or in the air fryer) and dust with powdered sugar before serving.
Yeast dough
Test the yeast is active: this is crucial for the dough to double in size and the doughnuts to puff up in the fryer. Check by dissolving a little in warm water (lukewarm, not hot, or it will kill the yeast power) with a bit of sugar and waiting for bubbles to form.
Mix and knead
Use a stand mixer or knead it by hand; both ways are fine, but the latter is more laborious. The final dough is soft and smooth but slightly sticky.
Let it rise
The dough should double in size; it shows that the yeast is active, allowing the doughnuts to rise as they should when cooked. Also, the dough will become more pliable and easy to work with.
Roll and cut
Work in batches if needed
I usually divide the dough in half and work with smaller amounts; it's easier to roll and cut this way.
I like metal heart cutters, but other simple shapes and plastic ones work fine.
Let them puff
Before frying, the cut donuts must rest so the dough can rise a little again (not doubled like before). This will ensure light and fluffy donuts.
Tips for frying
- Use a good amount of oil: though it might sound counterintuitive, the more oil the pot has, the less the food absorbs.
- Right temperature: aim to fry them at 350°F to 375°F (175°C to 190°C). This temperature range ensures the batter cooks quickly and crisps up without absorbing excess oil. Use a kitchen thermometer to monitor the oil temperature and adjust the heat to keep it within this range.
- The right oil for frying: Choose a vegetable oil with a high smoking point, such as sunflower oil or canola. These oils can withstand high temperatures without breaking down, allowing you to maintain consistent heat. Avoid olive oil and butter, as they can burn at the high temperatures required for frying.
- Maintain a consistent temperature: Avoid overcrowding the pot or frying pan, as this can cause the temperature to drop, resulting in undercooked, dense or soggy donuts. Fry in small batches so each piece has enough space to cook evenly, and allow the oil to return to the desired temperature between batches.
- Prevent the donuts from becoming greasy. Make sure the oil is at the right temperature, around 350°F to 375°F (175°C to 190°C). This allows the batter to cook quickly and absorb less oil. After frying, place the fried pieces on a wire rack or paper towel to drain excess oil. Avoid stacking them immediately after frying, as this can trap steam and make them soggy.
Frying
Make sure the oil is at the right temperature before frying; don't overcrowd the fryer or the saucepan and drain on a wire rack or paper towels to remove excess oil immediately after removing them. Don't skimp on the amount of oil. If it's not enough or too cold, the donuts will soak up oil instead of cooking correctly.
Dusting with powdered sugar
Use a sifter to sprinkle the sugar over the donuts before serving. The amount is up to you; test one, see how you like it and adjust if needed.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Do a test run: roll and cut a few hearts and try them to check if the oil is right and that they're fully cooked inside without over-browning outside. Adjust as needed.
- Avoid raw donuts: The oil is likely too hot if the outside browns too quickly while the inside remains doughy. Lower the temperature slightly and fry the donuts for a longer time, around 2 minutes per side. The dough may also need to be rolled out thinner before cutting.
- Donuts are too dense: this often means the dough didn't rise long enough. Let the dough proof properly during the first rise, until it doubles in size. Then, let the cut donuts puff before frying them.
- Coating or glaze: If you don't want the crunchy coating, use a powdered sugar glaze with milk and spices. Wait until the doughnuts are completely cooled down to drizzle, or the glaze will melt.
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Heart Shaped Donuts (fried)
Ingredients
- 1 cup whole milk
- 2 ¼ teaspoons active-dry yeast, 1 packet
- ¼ cup sugar
- 2 large eggs, at room temperature
- ¼ cup unsalted butter, melted and lukewarm
- ½ teaspoon salt
- 4 cups all-purpose flour
- powdered sugar, for sprinkling
- vegetable oil, for frying
Instructions
- In a small bowl, combine 1 cup whole milk, warm, 2 ¼ teaspoons active-dry yeast and ¼ cup sugar. Let it sit for 5-10 minutes until foamy. If kneading with a stand mixer combine the ingredients in the mixer's bowl; if kneading by hand, use a large mixing bowl.
- Whisk together 2 large eggs, ¼ cup unsalted butter, melted and ½ teaspoon salt in the bowl.
- Add the yeast mixture with 2 cups flour and stir. Gradually add the rest of the flour, mixing until a dough forms. You might need to adjust the amount of flour slightly depending on your climate.
- With the dough hook attached, knead until you have a smooth and soft, but slightly sticky dough, about 5-7 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-9 minutes, until it's smooth and elastic. It takes some arm muscle and patience. Add a tablespoon of extra flour at a time if the dough is too wet, but be careful as it should not be too dry or stiff.
- Place the dough in a lightly oiled bowl, turn around to grease it all, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, until doubled in size.
- Gently punch down the dough to release air. Transfer to a lightly floured surface and roll it out to about ½ inch thickness.
- Use a heart-shaped cookie cutter to cut out donut shapes. You can re-roll the scraps and cut out more donuts.
- Place the heart-shaped donuts on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let them rise for another 30-45 minutes. They will puff but not double.
- Heat enough vegetable oil in a deep fryer or large saucepan to get to about 3 inches; the amount will depend on the size of your pot. Heat it to 350°F (180°C). Use a thermometer to check the temperature. Have ready a cooling rack with paper towels beneath.
- Carefully add the donuts in batches, 2 or 3 at a time (don't overcrowd the pot or they will bring the temperature down) and fry for 1-2 minutes per side, turning once, until golden brown.
- Remove the donuts from the oil with a slotted spoon and place them on the wire rack to cool slightly.
- While they're still warm, dust the donuts with powdered sugar and serve.
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