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.
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