Raspberry glazed Heart Donuts
As promised in my previous recipe, today marks the start of my Valentine’s Day dessert series. The first treat is this divine raspberry glazed donut. Not only is it pink, but it’s also heart shaped! If you want to surprise your loved one with an unforgettable Valentine’s Day dessert, this is definitely worth trying
Since childhood, donuts have been one of my favorite treats. Ever since I started baking at home, I’ve made them multiple times, and now I can confidently say I’ve perfected the recipe. Donuts are surprisingly easy to make, even for beginner bakers. The only downside is the time it take , proofing the dough can stretch the process to 3–4 hours. Of course, this depends on the temperature of your home; in summer, it can rise in about an hour, while in winter, it usually takes at least two. It’s essential to keep an eye on the dough to avoid over-proofing, as every home has its own unique conditions.
One of the best things about donuts is their versatility. You can fill them with any cream you like, sprinkle them with toppings, or even add flavors like vanilla, lemon zest, or cinnamon directly to the dough. The possibilities are endless!
Frequently asked questions
1. How long should I let the dough rise?
You have to let the dough rise twice: once after kneading and once after cutting them out. The first time, you have to let it rise until it doubles in size. The timing of this depends on how warm is your kitchen, but usually it takes from one hour to two. The second rise, is after you cut the dough out is going to take from 30 minutes to an hour.
2. Why are my donuts raw in the middle?
There could be a few reasons to this, but usually it’s because your oil is too hot and this way the outside will cook faster than the inside. In order for your donuts to cook evenly, make sure the oil temperature is at 175C.
Another reason could be that your dough is under proofed. It is crucial to let the dough rise for a second time after cutting them out.
3. What oil can I use for frying?
You can use any neutral oil for frying. I personally like using sunflower oil, but vegetable oil or canola oil is also good.
4. Can I freeze the dough and make them later?
Yes, this is a great way to prepare in advance. When you’re ready to use it, take them out the freezer and let them thaw for 1-2 hours and then proceed to shaping.
5. How much oil do I need to use for frying?
It really depends on the size of your skillet, but usually around one or one and a half liter of oil should be enough.
6. Can I use fresh yeast instead of active dry yeast?
Yes, you can use fresh yeast, but you have to use about twice the amount of fresh yeast as active dry yeast.
Ingredients you will need:
For the dough:
All-purpose flour: results in a fluffy and soft donut. Using bread flour will make the donuts dense and chewy.
Granulated sugar: the most common type of sugar to use in donuts. Add the perfect sweetness and also helps feed the yeast, which leads to a light and fluffy donut.
Active dry yeast: helps the dough rise.
Milk: adds moisture, richness and flavor to the donuts.
Butter: add small pieces and knead until it’s fully incorporated. Make sure it’s at room temperature.
Egg: helps bind the ingredients together.
Oil: For frying
For the glaze:
Raspberries: You can use fresh or frozen.
Powdered sugar: This is the base of the glaze. Make sure to sift is before mixing it with the raspberry juice.
Water
Step by step directions with photos
2. Let’s prepare the dough for the donuts.
3. In a large mixing bowl, combine the flour, active dry yeast, sugar, and salt. Then add the milk, butter, and egg. Start kneading the dough for about 5-7 minutes, until smooth and elastic. (I used a stand mixer but you can also knead it by hand on a floured surface). Once ready, place the dough in a lightly oiled bowl, cover and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Once the donut dough has doubled in size, turn it out onto a floured surface and roll it out to about 1 cm thick. Cut out donuts using a heart shaped cookie cutter and place them on a baking sheet lined with parchment paper.
5. Cover with a cloth and let them rise for another 30-40 minutes.
6. While you wait for the second proofing, you can prepare the raspberry glaze.
7. Add the raspberries along with the water to a saucepan and cook for about 5 minutes over hogh heat until the raspberries start to soften. Make sure to break the raspberries.
8. Once ready, pass it through a fine mesh and preserve the liquid because this is what we need.
9. To another bowl add the powdered sugar (make sure it’s sifted) and some of the raspberry water you saved earlier. Add it gradually until you reach your desired consisteny. You will need about two tablespoons. Set aside.
10. Fry the Donuts: Heat vegetable oil in a deep fryer or large pot to 175°C. Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain on paper towels.
11. Once cooled, fill the donuts with your favorite filling (if using any).
12. Lastly, dip each donuts into the glaze and enjoy.
Raspberry glazed Heart Donuts
Ingredients
- 350g all-purpose flour
- 50g granulated sugar
- 7g active dry yeast
- 1 egg
- 135g warm milk
- 50g unsalted butter, softened
- 80g fresh or frozen raspberries
- 25g water
- 120g powdered sugar, sifted
Instructions
- I recommend making the pastry cream first, because it requires a lot of time for cooling. You can check my blog for a recipe if you’re interested.
- Let’s prepare the dough for the donuts.
- In a large mixing bowl, combine the flour, active dry yeast, sugar, and salt. Then add the milk, butter, and egg. Start kneading the dough for about 5-7 minutes, until smooth and elastic. (I used a stand mixer but you can also knead it by hand on a floured surface). Once ready, place the dough in a lightly oiled bowl, cover and let it rise in a warm place for 1-2 hours or until doubled in size.
- Once the donut dough has doubled in size, turn it out onto a floured surface and roll it out to about 1 cm thick. Cut out donuts using a heart shaped cookie cutter and place them on a baking sheet lined with parchment paper.
- Cover with a cloth and let them rise for another 30-40 minutes.
- While you wait for the second proofing, you can prepare the raspberry glaze.
- Add the raspberries along with the water to a saucepan and cook for about 5 minutes over high heat until the raspberries start to soften. Make sure to break the raspberries.
- Once ready, pass it through a fine mesh and preserve the liquid because this is what we need.
- To another bowl add the powdered sugar (make sure it’s sifted) and some of the raspberry water you saved earlier. Add it gradually until you reach your desired consistency. You will need about two tablespoons. Set aside.
- Fry the Donuts: Heat vegetable oil in a deep fryer or large pot to 175°C. Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain on paper towels.
- Once cooled, fill the donuts with your favorite filling (if using any).
- Lastly, dip each donuts into the glaze and enjoy.
Nutrition Facts
Calories
208Fat
4 gSat. Fat
3 gCarbs
38 gFiber
1 gNet Carbs
37 gSugar
15 gProtein
4 gSodium
11 mgCholesterol
24 mg
