Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is alive and ready to work its magic.2.25 teaspoons active dry yeast, 0.5 cup warm milk, 0.25 cup granulated sugar
- In a large mixing bowl, whisk together the remaining ¼ cup granulated sugar, the room temperature egg, and the slightly cooled melted butter.0.25 cup granulated sugar, 1 large egg, 0.25 cup unsalted butter
- Pour the activated yeast mixture into the bowl with the wet ingredients. Stir until well combined.2.25 teaspoons active dry yeast
- Add the salt and 3 cups of all-purpose flour to the wet mixture. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.0.5 teaspoon salt, 3 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it’s smooth and elastic. Alternatively, use a stand mixer on medium speed for 5-7 minutes.
- Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for 30-60 minutes, or until doubled in size. For a quicker, less fluffy doughnut, skip this step and proceed directly to shaping.
- Punch down the risen dough (if you did the rise) or simply turn the dough out onto a lightly floured surface. Roll out the dough to about ½ inch thickness. Using a heart-shaped cookie cutter, cut out your doughnuts. You can also use a round cutter and then gently pinch two sides to create a heart shape before cutting a small slit in the "point" for the hole if desired, or leave them as solid hearts. Reroll scraps and cut more shapes.
- If you’re making solid heart doughnuts, place them on a parchment-lined baking sheet, cover loosely, and let them rest for about 15-20 minutes while you heat the oil. This helps them puff up.
- Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Carefully place 2-3 doughnut shapes into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffy.
- Using a slotted spoon, remove the fried doughnuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Allow them to cool slightly before glazing.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk or water, and the vanilla extract. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. If you want colored glaze, divide the glaze into smaller bowls and stir in food coloring.1.5 cups powdered sugar, 2-3 tablespoons milk or water, 0.5 teaspoon vanilla extract, Food coloring
- Dip the cooled doughnuts into the glaze, or drizzle it over the tops. Immediately add sprinkles or other decorations while the glaze is still wet. Let the glaze set before serving.Sprinkles
Notes
Store doughnuts at room temperature in an airtight container for up to 1-2 days. Avoid refrigeration.
