Heart Shaped Donuts (fried)
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.
Servings 12 donuts
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.
Notes
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.
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.
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.
