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Heart-Shaped Doughnuts
#Pastries and sweets
Cute and delicious

Heart-Shaped Doughnuts

Heart-Shaped Doughnuts are soft, pillowy, and delicious. We fill them with jam or chocolate spread. These are perfect for Valentine's Day and Mother's day.

Heart-Shaped Doughnuts
Doughnuts are my all-time favorite dessert. I love those round, fluffy, pillowy treats of joy. However, I love a good theme dessert, and if I can combine both a dessert and a doughnut, then I am the happiest girl on the planet. For this upcoming Mardi Gras and Valentine’s Day, Jernej made these glorious heart-shaped doughnuts. They are soft and delicious. Half of the doughnuts are filled with apricot jam, and the other half with chocolate spread. It’s best to serve them the same or the next day. This way, they will stay perfect.

The cutest doughnuts

These deep-fried heart-shaped doughnuts are the cutest little things. Not only do they look beautiful, they taste incredible too. These are the top reasons why you should make this recipe:

  • the exterior is golden, and the interior is soft and fluffy
  • fill them with your favorite jam, spread, or chocolate spread
  • perfect for theme celebrations like Valentine's Day, Mother's Day, Father's Day, or other special events
  • feel free to use your favorite heart-shaped cookie cutter
  • best served fresh

Heart-Shaped Doughnuts

Heart-Shaped Doughnuts

Essential ingredients

These are the essential ingredients needed to make these delicious homemade doughnuts.

Yeast - You can use fresh or active dry yeast in this recipe. The only important thing is to make sure the yeast isn't expired.

Flour - we used Žito HIT MIX flour mixture, but since it's not available worldwide, we also made this recipe with Manitoba flour. Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier. 

Sugar - we need three types of sugar: granulated white sugar, powdered sugar, and vanilla sugar. Most of the sugar serves for that glorious coating.

Eggs - Choose L-size eggs.

Butter - makes the dough richer and tastier. We don't recommend using oil.

Rum - adds a subtle aroma. Feel free to use milk if you don't have Rum at home.

Filling - use apricot jam, chocolate spread, or other filling to your liking.

Heart-Shaped Doughnuts

Heart-Shaped Doughnuts


It's best to serve these Heart-Shaped Doughnuts the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.

How to make Heart-Shaped Doughnuts at home (video) 

Check this quick video to master making Heart-Shaped Doughnuts at home.





Lets get cooking!

  • makes
  • preparation:
  • proofing:
  • frying:
  • total time:
    hours 45 minutes


  • make the yeast mixture

    Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir and set aside for 10 minutes.

    The water and milk temperature should be around 30 - 35°C or 85 - 95°F.
  • dough

    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.

    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.
  • first proofing

    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.

  • shaping and second proofing

    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.

  • frying

    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.

  • fill and serve

    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.


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