Sunday, February 6, 2011

Heart Shaped Doughnuts with Raspberry Glaze

This is the first of several posts I will be sharing between now and February 14th of dedicated to Valentine's Day treats. 

These doughnuts were tricky to get the shapes and in the end they weren't perfect. But it was fun making them and especially fun decorating them.

As you can see, I subscribe to the kitchen sink decorating method. I threw everything but on these babies.

To get the heart shapes, I used two different size heart shaped cookie cutters.

Some of the heart shaped doughnut holes retained their shape when frying. 

Others did not.

The doughnuts are from a copycat Krispie Kreme recipe. Author unknown. If it's yours, please contact me for credit. I left out the vanilla beans in the original recipe.

Heart Shaped Doughnuts with 
Raspberry Glaze


For the Doughnuts

  • 2 pkgs. yeast
  • 1/4 cup water (105-115 degrees)
  • 1-1/2 cups lukewarm milk
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/3 cup butter
  • 1 T vanilla
  • 5 cups all-purpose flour
  • vegetable oil

For the Raspberry Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. Raspberry extract
  • 4–6 tbl. hot water


  • Dissolve yeast in warm water in bowl of your stand mixer. 
  • Add milk, salt, eggs, butter, vanilla and 2 cups flour. 
  • Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed. 
  • Beat on medium speed for 2 minutes, scraping bowl occasionally. 
  • Stir in remaining flour until smooth. 
  • Cover and let rise until double, about an hour. 
  • Turn dough onto floured surface and roll dough 1/2-inch thick. 
  • Cut with floured doughnut cutter. 
  • Cover and let rise until double, 30-40 minutes. 
  • Heat vegetable oil in deep fryer to 350 degrees and fry until golden brown, about 30 seconds on each side. 
  • Remove from the oil and drain on paper towels for a minute. 
  • Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).
  • Heat butter until melted over medium low heat and remove from the stove.
  • Stir in the powdered sugar and raspberry extract until smooth. 
  • Stir in the water, 1 tablespoon at a time, until desired consistency.

Yield = 25 doughnuts

1 comment:

Thank you for your comments and feedback. I love hearing from you!