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delicious heart shaped donut recipe
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5 from 8 votes

Heart Shaped Donuts and Glaze Recipe

Introducing a heart shaped donuts recipe, perfect for Valentine’s Day or honestly, any day! They’re cute bite-sized treats with a fun glaze.
Prep Time45 minutes
Cook Time25 minutes
Chill Time1 hour
Total Time2 hours 10 minutes
Course: Desserts
Cuisine: Donuts
Keyword: heart shaped donuts
Servings: 24
Calories: 108kcal

Equipment

  • Deep heavy pot
  • Fryer
  • Deep fryer thermometer
  • Heart-shaped cookie cutter
  • Cutting board
  • Medium saucepan
  • Whisk
  • Medium bowl
  • Parchment or wax paper

Ingredients

For the donut:

  • 1 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 cup white granulated sugar
  • 3 egg
  • 8 oz ricotta cheese 1/2 lb whole or skim
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon zest
  • canola oil for frying (or another oil with a high smoke point)

For the donut glaze:

  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 2 1/2 cup confectioners’ sugar
  • Pink food coloring
  • Sprinkles

Instructions

To make the donuts:

  • In a medium bowl, sift together the flour and baking powder. Add sugar, eggs, ricotta, vanilla extract, and lemon zest. Mix until just combined.

To shape the donuts into hearts:

  • Chill the donut dough in the fridge for about 1 hour.
  • Once it’s chilled firm, roll and cut heart shapes from the dough using a cookie cutter on a lightly floured cutting board.
    Exaggerate the heart shape dough with your hands. It will become smaller after frying.
  • Pop the heart cut-out dough in the fridge for about 10 minutes or until firm before cooking them.

To cook the donuts:

  • Pour the oil into a deep, heavy pot. Leave at least 2 inches of space at the top for safety. Using a deep-fry thermometer, heat the oil over medium until it reaches 325-375 degrees F.
  • Fry a test doughnut: Using a small ice cream scoop or a spoon, drop a scoop of batter in and turn it occasionally. It should take 3-4 minutes to turn golden brown. Carefully remove and cut in half to check if it’s cooked all the way through. Test another if needed.
  • Fry the remaining doughnuts. Don’t overcrowd the pot; fry in batches. Place doughnuts on a plate lined with paper towels to soak up any excess oil.

To make the glaze:

  • Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
  • Sift confectioners’ sugar into milk mixture.
  • Whisk slowly, until well combined.
  • Remove the glaze from the heat and set over a bowl of warm water.
  • Dip doughnuts into the glaze, one at a time, and then place them on wax paper to set.

Notes

Serving size dependent on cookie cutter size.

Nutrition

Calories: 108kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 17mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 0.5mg