Heart Shaped Doughnuts: Soft Homemade Treats for Any Occasion

What Are Heart Shaped Doughnuts?

Last Valentine’s Day, I surprised my kids with a plate of these golden, sugar dusted heart shaped doughnuts. The kitchen smelled like a bakery, and their eyes lit up when they bit into the soft, pillowy centers filled with apricot jam.

It is a memory I will cherish, and now I am excited to share the recipe so you can create your own sweet moments.

Heart shaped doughnuts are a festive twist on classic fried doughnuts. They have a tender crumb, a lightly crisp exterior, and can be filled with your favorite spread or jam.

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These treats are deep fried until golden, then coated in vanilla sugar and filled with apricot jam or a creamy chocolate spread like Lino Lada. The dough itself is enriched with eggs and butter, producing a fluffy inside that stays moist.

Inspired by the recipe at Jernej Kitchen, these doughnuts are simple enough for a weekend project yet impressive enough for celebrations. They are best enjoyed fresh the same day, but they remain delightfully soft the next day too.

The Cutest Doughnuts

There is something irresistible about a heart shaped treat. Whether you are planning a romantic breakfast, a Mardi Gras party, or a Mother’s Day brunch, these doughnuts steal the show.

Their symmetrical heart silhouette is achieved with any 3 inch (8 cm) heart cutter, and you can use the leftover dough to make classic round doughnuts, so nothing goes to waste.

What makes them extra cute is the versatility. Fill some with apricot jam for a tangy, fruity surprise, and others with chocolate spread for a rich, creamy center.

You can even drizzle melted chocolate on top or tint the coating sugar with a touch of natural pink for a Valentine’s twist. I love serving them on a platter with fresh berries and a dusting of powdered sugar.

They are a guaranteed conversation starter and always disappear first at a brunch buffet. The fluffy interior and the gentle sweetness make them kid friendly and adult approved alike.

Essential Ingredients

The magic of these heart shaped doughnuts comes from a balance of simple, wholesome ingredients. Bread flour, particularly Manitoba flour, gives the dough its signature fluffiness because of its higher protein content. Active dry yeast lifts the dough and creates those airy pockets inside.

The eggs and extra egg yolk add richness and a soft yellow crumb, while a small amount of butter makes each bite tender.

A splash of rum is optional but adds a lovely depth, though you can substitute it with a little warm milk if you prefer.

Here is everything you will need to make them:

For the Dough

• 60 ml (1/4 cup) milk
• 120 ml (1/2 cup) water
• 21 g (2 tbsp + 1 tsp) active dry yeast
• 50 g (1/4 cup) sugar
• 550 g (4 1/2 cups) Manitoba flour or bread flour
• 2 large eggs plus 1 egg yolk
• 1 tbsp rum (optional)
• 5 g (3/4 tsp) salt
• 70 g (1/3 cup) unsalted butter
• 750 ml (3 1/2 cups) vegetable oil for frying

For the Filling and Coating

• 80 g (1/3 cup) granulated sugar
• 40 g (1/3 cup) powdered sugar
• 10 g (1 tbsp) vanilla sugar
• 350 g (12 oz) chocolate spread, such as Lino Lada
• 360 g (12 oz) apricot jam

Feel free to use only one filling or prepare both for variety. The vanilla sugar coating adds a delicate fragrance that complements either filling beautifully.

How to Make Heart Shaped Doughnuts

Making these doughnuts is a rewarding kitchen project, and the steps are easy to follow once you get the yeast mixture going. A stand mixer with a dough hook makes the kneading effortless, but you can use a sturdy hand mixer with dough hooks too.

1. Activate the yeast. In a bowl, combine lukewarm milk, water, yeast, and the 50 g of sugar. The liquid temperature should be around 30 to 35°C (85 to 95°F), warm but not hot. Stir gently and let it sit for about 10 minutes until it becomes frothy and bubbly.
2. Knead the dough. Add the flour, eggs, egg yolk, rum if using, salt, and the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Begin kneading on low speed, then increase to medium. Work the dough for 6 to 8 minutes until it is smooth, elastic, and pulls away cleanly from the sides of the bowl. Add the soft butter and knead for another 3 to 4 minutes until the dough is silky and no longer sticky.
3. First rise. Cover the bowl with cling film and let the dough rise at room temperature (20 to 25°C / 68 to 77°F) for about 1 to 1 1/2 hours, or until it has visibly doubled in volume.
4. Shape and second proof. Lightly dust a large baking sheet with flour. Roll the dough out to a thickness of about 2 cm (0.8 inch). Use an 8 cm (3 inch) heart shaped cutter to cut out as many hearts as possible, about 16 pieces. Gather the scraps, shape them into small balls for round doughnuts, and place everything on the prepared baking sheet with a little space between each piece. Cover them with a clean kitchen towel that has been lightly sprinkled with water. Let the hearts rise again at room temperature for 1 to 1 1/2 hours until they triple in size and look puffy.

Frying, Filling, and Serving

Frying is where the magic happens, and a little attention to temperature guarantees perfect results every time.

5. Fry the doughnuts. Place a large, deep pan with a lid over medium heat. Pour in the vegetable oil and heat it to 170 to 180°C (340 to 355°F). If you do not have a thermometer, a small piece of dough should sizzle gently when dropped in. Lightly flour a spatula and carefully lift one doughnut, turning it so the smoother side faces down into the oil. Fry about 4 doughnuts at a time, making sure they have enough room to float and move. Cover the pan and fry for 2 to 3 minutes, then remove the lid, turn the doughnuts, and fry uncovered for another 2 to 3 minutes until both sides are golden brown. Lift them out with a slotted spoon and drain on a wire rack lined with paper towels. Repeat with the remaining dough.
6. Coat and fill. While the doughnuts are still slightly warm, mix the granulated sugar, powdered sugar, and vanilla sugar in a deep bowl or plate. Roll each doughnut in the sugar mixture to coat evenly. To fill, warm the apricot jam in a small saucepan over low heat just until it loosens, then transfer it to a piping bag fitted with a small round tip. Insert the tip into the side of each doughnut and gently squeeze until you feel the doughnut plump up. Repeat with the chocolate spread if using. Serve immediately while the filling is still a little warm, or set them on a platter for a stunning centerpiece.

Storing

Heart shaped doughnuts are truly at their best the day they are made, when the crust is still slightly crisp and the inside is melt in your mouth tender. That said, any leftovers will stay delicious overnight.

Place them in an airtight container at room temperature, away from direct sunlight. Before enjoying the next day, you can give them a gentle zap in the microwave for 8 to 10 seconds to revive their softness.

I do not recommend refrigerating them, as that can make the dough dry. If you must keep them longer, freeze the unfilled doughnuts after frying and coating, then thaw and fill when ready.

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Heart-Shaped Doughnuts

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What Are Heart Shaped Doughnuts? Last Valentine’s Day, I surprised my kids with a plate of these golden, sugar dusted heart shaped doughnuts.

• Total Time: 225 min
• Yield: 16 doughnuts 1x

Ingredients

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Heart-Shaped Doughnuts
60 ml milk
120 ml water
21 g active dry yeast
50 g sugar
550 g Manitoba flour (or bread flour)
2 eggs
1 egg yolk
1 tbsp rum
5 g salt
70 g unsalted butter
750 ml vegetable oil, for frying

filling
80 g sugar
40 g powdered sugar
10 g vanilla sugar
350 g Chocolate Spread (Lino Lada)
360 g apricot jam

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Instructions

METHOD
1-Combine lukewarm milk, water, yeast, and sugar: Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir and set aside for 10 minutes. Tip: The water and milk temperature should be around 30 – 35°C or 85 – 95°F.
2-Add flour, eggs, egg yolk, rum (optional),: Add flour, eggs, egg yolk, rum (optional), salt, and the yeast mixture to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 – 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 – 4 minutes for the butter to incorporate into the dough and separate from the bowl easily. Tip: In the original (Slovenian) version of this recipe we use Žito Hit Mix flour mixture, but since it isn’t available all over the world, we adjusted the ingredients.
3-Cover the bowl with the dough with: Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 – 25°C / 68 – 77°F) until visibly increased, for about 1 hour – 1 1/2 hours.
4-Lightly dust a large baking sheet with: Lightly dust a large baking sheet with flour. Roll the dough into a 2 cm (0.8 inch) thick rectangle using a rolling pin. Using an 8 cm (3-inch) heart-shaped cookie cutter, cut about 16 heart-shaped pieces of dough. Shape the leftover dough into 70g / 2.5 ounces balls for doughnuts. Place each piece of dough onto the prepared baking sheet. Leave enough space between the doughnuts to rise. Cover with a kitchen towel. Lightly sprinkle the towel with water. Leave the doughnuts to rise at room temperature for about 1 – 1 1/2 hours or until they triple in size.
5-Place a large pan (with a lid): Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 – 180°C / 340 – 355 °F. Lightly dust your spatula with flour and carefully pick one doughnut. Turn it around in your hands so the seam looks up, and gently drop it into the oil. Add about 4 more doughnuts, depending on the size of the pan. The doughnuts should have some space to move, but not too much. Shake the pan slightly to distribute the doughnuts. Cover with a lid and fry for 2 – 3 minutes, then remove the lid, turn the doughnuts, and fry for another 2 – 3 minutes (uncovered). Transfer the heart-shaped doughnuts onto a paper towel-lined wire rack. Repeat the process until you fry all the doughnuts.
6-Add all the sugars for the dusting: Add all the sugars for the dusting into a deep plate and stir to combine. Coat the doughnuts in sugar, then fill with your favorite filling. If you fill them with apricot jam, add it to a saucepan and place it over low heat to warm it. Transfer to a pastry bag and pipe the doughnuts with the jam.

Last Step:

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• Prep Time: 30 min
• Cook Time: 15 min
• Method: stovetop