I’m sure you’ve noticed Valentine’s Day is everywhere right now so I thought I’d get an early start with a fun v-day idea. Forget heart-shaped pancakes and waffles–homemade doughnuts are where it’s at! Well, semi-homemade doughnuts. I actually thought my idea was fairly original until I discovered Krispy Kreme had already beat me to the punch–in 2007! That didn’t deter me however and I got down to deep frying!
I was a tad skeptical since these are made with buttermilk biscuits. And I was definitely disgusted as I poured a whole BOTTLE of vegetable oil into my electric skillet! But I quickly got over that after I tasted one of these babies hot out of the oil, dipped in glaze/powdered sugar/cinnamon sugar–warm, melt-in-your-mouth goodness!
And naturally I had to make some filled ones. Raspberry, of course. That was always my favorite doughnut. Back when I was allowed to eat doughnuts, before I was conscious of what calories and trans fat were. Sniff.
These were just for kicks and giggles.
I think they’re quite cute. I just want to eat them up. Wait….I did.
Lastly, what to do with all the little cut out hearts? Doughnut hole hearts! YUM.
I’m not much of a doughnut connoisseur but Jeremy and I LOVED these. I was almost just as happy to discover the yummy glaze recipes that I used for them too. Needless to say, I think my doughnut drought has come to an end and I’ll be spending a little extra time at the gym to atone for my sins.
2 quarts vegetable oil
1 can refrigerated buttermilk biscuits (I actually used reduced fat–couldn’t tell a difference)
-Powdered Sugar, Cinnamon Sugar, Glaze (see recipes below) for dipping
-Raspberry/Strawberry Preserves, etc for filling
1. Heat oil in a deep fryer or electric skillet to 325 degrees (mine never got to that temp so I started frying at 290).
2. Spray a piece of foil with non-stick cooking spray. Using this as your surface, separate the biscuits and cut out holes with a cookie cutter for the doughnut shape you desire.
3. Gently place doughnuts in hot oil. Fry until golden brown, 1.5 to 2 minutes on each side.
4. Drain on plate covered with paper towels. Dip in coating of your choice.
5. If using a filling, cut a small hole in the corner of a pastry or plastic bag, insert a very small tip and fill the bag with the preserves. Push the tip through the side of the doughnut and fill.
1/3 c Butter, melted
2 c Powdered Sugar, sifted
2 t. Vanilla
3-4 T. Warm Milk
Combine butter, sugar and vanilla. Whisk until smooth. Stir in milk until somewhat thin, but not watery. Dip.
Satiny Chocolate Glaze
3/4 c Semi-Sweet or White Chocolate Chips
3 T. Butter, melted
1 T. Light Corn Syrup
1/2 t. Vanilla
Melt chocolate in microwave in 20 second intervals, stirring after each time. Stir butter, corn syrup and vanilla into melted chocolate until combined.
Note: When coloring white chocolate, use a GEL based dye, as opposed to water or oil based. They will ruin the chocolate and cause it to seize. Not pretty.
5 Replies to “Doughnut Hearts”
I’m SO gonna try these! They sound simple and yet great. Thanks Sarah 🙂
So creative! Makes my mouth water and inspires me to make them.
oh my gosh! im so doing this for vday. miss you friend. they look delicious!
Shana you will LOVE them. We practically made ourselves sick eating them…well, I did at least. Hah.