So, You Want to Make Heart Shaped Doughnuts?

Okay, so picture this—it’s February, the air’s got that weird in-between chill, and I’ve got a kitchen table covered (I mean covered) in little pink sprinkles and doughnut batter smudges. Every Valentine’s Day, my kids pester me for these heart shaped doughnuts. Sometimes I wonder if they love me or just the sugar rush (kidding, mostly). I started making these years ago after a semi-disastrous first attempt that ended with doughnut blobs (still tasty, honestly). But now, I kinda crave the yearly mess. Plus, you know, who can resist anything shaped like a heart?

heart shaped doughnuts for valentine's day

Why I Keep Coming Back to This Recipe

I make these heart shaped doughnuts when I want to seriously impress someone—like my partner, or, let’s be real, my neighbor Betty who thinks her cookies are unbeatable. My family goes absolutely bonkers for these, and I suspect it’s mostly because I let them dunk their own doughnuts in icing. (Sticky fingers everywhere, but hey, that’s half the fun.) Also, if you’ve ever tried to make a batch with teens ‘helping,’ you’ll know the silent blessing when they’re all munching and not talking at quite the same time. Win. One time I tried store-bought dough and, wow, that was lazy—but the homemade ones really do taste better (I finally admit).

What You’ll Need: Ingredients (with the Usual Substitutions)

2 and 1/2 cups all-purpose flour (honestly, I’ve swapped in bread flour when I ran out and it’s fine—just maybe chewier)
1/2 cup milk, warmed (I use whole, but I’ve tried oat milk too when my lactose-intolerant cousin visits)
1/4 cup sugar (sometimes I bump this up if I’m feeling decadent, but don’t tell my doctor)
1 package (2 and 1/4 tsp) active dry yeast
2 eggs (room temp, but I’ve been known to use them cold when in a hurry—still works)
1/4 cup unsalted butter, melted (or margarine—my grandmother insists real butter is best, but use what you like)
1/2 tsp salt
Vegetable oil, for frying
For the icing: 1 cup powdered sugar, 2-3 tbsp milk, drops of food coloring (optional, but c’mon, it’s Valentine’s Day!)
Sprinkles, chocolate chips, or whatever you fancy tossing on top

Let’s Get Cooking (Don’t Stress If It Gets Weird!)

Mix the yeast and milk. Just stir the yeast into the warm milk with a little of the sugar. Give it ten minutes. If it gets all frothy (kind of like a little science experiment), you’re good. If not, start over (been there).
Make the dough. Toss your flour, sugar, salt, eggs, melted butter, and the milky-yeast concoction into a big bowl. Get in there with your hands if you like—just mix until it comes together, kind of a sticky mess. Knead it on a floured counter for about 5 minutes (I just use the bowl when I’m feeling lazy, but it’s a workout either way).
First rise. Plop the dough back in the bowl, cover it with a towel, and find a warm-ish spot. I use the microwave (turned off!) as my proofing cave. Wait an hour or so, and the dough should double. Sometimes I get impatient and only wait 45 minutes—it usually still works.
Roll and cut. Grab your rolling pin and aim for half an inch thick. Use a heart-shaped cookie cutter (if you have one; I have cut out hearts with a knife before, but they came out… interpretative). This is a good time to get the kids involved if you like chaos.
Second rise. Lay the hearts on parchment, cover, wait half an hour. They’ll puff up a bit. Sometimes I forget this step, and the doughnuts come out denser. Not the end of the world, but worth waiting if you can.
Fry ’em up. Heat about 2 inches of oil in a deep, heavy pan. Medium heat—if you drop in a tiny bit of dough and it sizzles, you’re set. Fry in batches, just two minutes a side. Don’t cram too many in, or… soup. Take ’em out with a slotted spoon.
Decorate! Once cool(ish), dip hearts in icing and dump on sprinkles. This is where I usually sneak a taste (quality control, right?).

Some Notes From My Many Attempts

If your dough’s really sticky, just flour your hands more. Or, actually, sometimes a little oil on your hands works even better.
I let my dough rise overnight in the fridge once because I fell asleep—still worked! Might have even been fluffier?
Don’t stress about perfect shapes; the lopsided ones taste the best (really).

How I’ve Messed Around With This (A.k.a. Variations)

Stuffed with raspberry jam—great, but warning: it will squirt everywhere. Ask my shirt.
Cinnamon-sugar dust instead of icing on a tired morning—honestly a winner.
Tried a gluten-free version once (rice flour). It was…well, maybe just stick to normal flour unless you have to go gluten-free. Texture wasn’t there, but maybe it was user error.
Chocolate glaze? Works a treat if you’re a chocoholic.

Gear I Use (and How to Fudge It)

Heart-shaped cutter is handy, but I’ve folded foil into a heart once—it worked, sorta. Just keep the oil hot and nobody will notice wonky edges, trust me.
Deep pan or Dutch oven for frying; but actually, my neighbor once used her air fryer for small doughnuts—says they came out fine but more like buns than doughnuts. To each their own!
Rolling pin? In a pinch, a clean wine bottle. Necessity is the mother of invention, right?

Keeping ‘Em Fresh (Or, More Realistically, Gone in a Flash)

Technically you can keep these in an airtight box for two days, but to be honest…in my house they barely see sunrise the next day. If you do have leftovers, try reheating them in the microwave for 15 seconds. Not quite as magic, but still pretty decent. Freezing? Actually, I’ve never tried—if you have, let me know how it goes!

How I Serve ‘Em (aka: The Good Bit)

We go for a big messy platter—people just dive in. I usually put some bowls of extra icing and toppings around, just let everyone get creative. If it’s just me and my partner, we’ll brew a strong cup of coffee or tea and split one over old school rom-coms. Sometimes I think they taste even better the next day if you can hide one for yourself.

Tried and Tested “Pro” Tips (Learned the Hard Way)

I once tried skipping the second rise to save time—big mistake! If you want pillows, don’t do that.
Let doughnuts cool before icing or it slides right off and you’re just chasing sticky puddles.
Careful with hot oil. Don’t leave the stove, even for a second—I almost had a close shave once because I got distracted by the dog. Lesson learned.
The best looking ones usually come from the third or fourth batch—first are always wibbly, but still tasty.

Real Questions I Get (And My Sometimes Rambling Answers)

Do I really need a heart cutter? Nah, use a knife if you’re steady—or a paper stencil! Oddball hearts are charming, trust me.
Can I bake these instead of frying? You can give it a whirl (180C/350F, about 10-12 minutes) but they’re more like sweet buns. Edible, though!
Is the second rise vital? I used to skip it, but actually, it makes such a difference in fluffiness. Up to you!
Can the dough rest overnight? Sure thing, I’ve even forgotten it once and it was still grand. Just let it come up to room temp before shaping.
Any shortcuts for glazing? Dip, shake, eat. Or, just drizzle with a spoon if you’re feeling arty. (Sometimes the kids prefer spoons, not so neat but tastes the same!)

Oh, and if you’re thinking of doubling this heart shaped doughnuts for valentine’s day recipe—do it. People descend like a pack of wolves once they smell the frying dough. Or maybe that’s just my lot?

Heart Shaped Doughnuts for Valentine’s Day: A Real Home Cook’s Guide