Delicious Heart-Shaped Doughnuts

This heart-shaped doughnut recipe has been my secret weapon for showing love through food. Nothing says "I care about you" quite like homemade fried dough shaped like hearts and filled with deliciousness. The first time I made these was during a Valentine's Day panic when I had forgotten to buy a gift for my partner—these sweet treats saved the day and have now become our tradition.

My partner, who typically responds to my baking adventures with polite enthusiasm, took one bite of these and made the kind of involuntary happy noise that told me I'd stumbled onto something special. When someone who claims to "not really have a sweet tooth" eats three in one sitting, you know you've got a winner.

Ingredients

• Yeast: The magical ingredient that creates that distinctive doughnut texture
• Manitoba flour or bread flour: Higher protein content means fluffier doughnuts
• Butter: For richness and flavor that oil just cannot match
• Eggs: Adding structure and richness to the dough
• A splash of rum: That subtle flavor upgrade that makes people wonder what your secret is
• Various sugars: For sweetness in the dough and that classic coating
• Your favorite fillings: Apricot jam and chocolate spread are perfect starting points

Step-by-Step Instructions

Yeast Activation:

The foundation of great doughnuts is properly activated yeast. I warm my milk to just barely warm—too hot and you will kill the yeast, too cool and it will not activate properly. When I add the yeast, I give it about ten minutes to get foamy and fragrant. This step is non-negotiable—if your yeast does not bubble up, your doughnuts will not rise properly. I have learned this the hard way with a batch of dense, sad doughnut discs.

Dough Development:

When mixing the dough, I start with wet ingredients, then gradually add the flour. The dough should be soft but not sticky—it should eventually pull away from the sides of the bowl. I knead it until it is smooth and elastic, which usually takes about eight to ten minutes by hand. The butter goes in at the end, when the gluten has already developed. This creates that perfect tender yet structured doughnut texture.

Cutting Hearts:

The secret to clean heart shapes is working with well-chilled dough. After the first rise, I punch down the dough and roll it out to about one-half inch thickness. Before cutting, I make sure my heart cutter is dipped in flour to prevent sticking. I press down firmly and twist slightly to get a clean cut. Any scraps get re-rolled for more hearts—waste not, want not!

Frying Finesse:

Temperature control is everything when frying doughnuts. I use a candy thermometer to keep my oil at a steady three hundred fifty degrees Fahrenheit. Too hot and they will brown too quickly without cooking through; too cool and they will absorb too much oil. I fry just two to three hearts at a time to maintain the temperature, and I flip them once when the bottom is golden brown. The whole process takes about two minutes per batch—they cook surprisingly quickly!

Last Valentine's Day, I made these for a small gathering with friends. My friend's five-year-old daughter, who is notoriously picky, took one look at the heart-shaped treats and declared, "These are princess doughnuts!" She proceeded to eat two and asked if I could make them for her birthday. I've since received three separate texts from her mom asking for the recipe.

Filling Variations

Try raspberry or strawberry jam for a red filling that matches the Valentine's theme. Lemon curd adds a tangy contrast to the sweet dough. Nutella is always a crowd-pleaser for chocolate lovers. For something unique, try a cream cheese filling with a touch of vanilla. During the holidays, spiced apple butter makes a festive filling option.

Decorating Ideas

Beyond the classic powdered sugar dusting, try a simple glaze made from powdered sugar and milk. Add a drop of food coloring to the glaze for themed colors. Sprinkle with colored sugar or nonpareils while the glaze is still wet. For even more decadence, drizzle with melted chocolate in contrasting colors.

I've made these heart-shaped doughnuts for Valentine's Day, Mother's Day, and even as a cheer-up surprise after a friend's breakup (nothing says "you're better off" like heart-shaped treats). There's something incredibly satisfying about transforming simple ingredients into something that brings so much joy. And while they might take a little more effort than picking up a box from the bakery, the love that goes into homemade doughnuts is evident in every bite.

Recipe FAQs

→ Is baking an option instead of frying?

These are usually fried, but you can bake them in the oven at 350°F (180°C) for 12-15 minutes. They’ll be denser and less fluffy, but still really good.

→ Can I prep the dough the day before?

Definitely! Mix the dough, let it rise once, then store it covered in the fridge overnight. Take it out 30 minutes before shaping to let it warm up.

→ What if I don't have a cutter shaped like a heart?

You can try using whatever shape cutter you’ve got, or use a glass for round ones. To make hearts, cut a paper heart as a guide and trace around it with a knife.

→ What other fillings could I try?

You’ve got plenty of options! Jam, Nutella, vanilla pudding, or custard would work great. You might also enjoy lemon curd or dulce de leche.

→ How do I check if the oil’s ready for frying?

A thermometer works best (170-180°C/340-355°F). No thermometer? Drop a tiny piece of dough in—the oil is ready if it sizzles and floats but doesn’t burn too fast.