It’s February, so that means that valentine’s day is here! Here’s a recipe that you can make to show your friends, family, or loved ones that you appreciate them.
The doughnut recipe is by "Let the Baking Begin!" on Pinterest. The whipped cream filling is by "JoyFoodSunshine" on Pinterest. I added my own twist to shape the dough into hearts. I also added fresh fruit as a garnish, but you can add whatever garnish, filling, or shape that you would like!
Donuts
Ingredients:
2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp granulated sugar
3¼ cups all-purpose flour
1 cup whole milk warm
2 oz unsalted butter at room temperature
3 large egg yolks
2 Tbsp granulated sugar
1/4 tsp kosher salt
Steps
Proof the yeast
Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2 tsp active dry yeast in a tall glass.
Leave to rise for 5-10 minutes or until doubled in volume and foamy.
If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
Make the donut dough:
Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in a mixer.
Place the mixer on low speed with the dough hook attachment until the dough comes together for about 2 minutes.
Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
If you continue kneading past the point of smooth and stretchy dough, the dough will over-knead and become doughy donuts, so keep a close eye on the dough.
Shape the donut dough
Pick up the dough and form it into a ball.
Butter a large bowl (for proofing) and place the dough ball in the greased bowl
Grease the dough ball itself to prevent it from forming a crust.
Prepare the proof
Cover the proof with a clean kitchen towel
Place it in a warm, draft-free place and allow it to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
Cut the dough
Cut out 5"x5" squares of parchment or wax paper.
Punch down the dough and turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches think.
Cut out as many rounds as possible with a 3-inch round (I used a heart) cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper.
Keep re-rolling and cutting out as many donut disks as you can until all the donut dough is used up.
Cover cut-out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
Heat 1 ½ inches of oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time
Allow for them to become golden before turning to the other side, with about 1-2 minutes per side.
Transfer to paper towels or wire rack to drain. Then, let it cool.
Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.
*Not actual photo
Whipped Cream
Ingredients
1-pint heavy whipping cream (COLD) (2 cups)
½ cup powdered sugar
1 tsp pure vanilla extract
Steps
Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
Add whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and slowly increasing to high as it begins to firm up.
Beat for 60-90 seconds until stiff peaks form. Stopping once you are halfway through to scrape down the sides of the bowl.
Transfer the mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. You could also put in a serving dish to serve.
*Not actual photo
Assembly
Using a dowl of some sort, poke a hole in your donuts and widen it out to make room for the whipped cream. (I did this at the pointy side of the heart)
Try not to poke through the whole donut, but if you do that's perfectly ok!
Have your whipped cream in a piping bag and pipe it in until the donut is full
Enjoy your donuts!
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