FreeFor24Hrs Heart Donuts Crochet Pattern (and video!) Twinkie Chan Blog
Preheat oven to 350°F (177°C). Spray the donut pan (heart-shaped donut pan or regular donut pan) with non-stick spray.Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.Set aside. Whisk the egg, brown sugar, and buttermilk together until smooth.
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salt. egg yolks. unsalted butter. In a bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and beat together until it turns lighter in color. Set aside. To a pot over medium heat, add the whole milk, vanilla extract, and vanilla beans. You don't want to boil it, just a simmer on the edge.
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Then, using a smaller heart-shaped cookie cutter, cut out a hole in the center of each biscuit to make the donut holes. (you can air fry those too). Brush biscuit donut hearts with melted butter. Preheat air fryer to 340 degrees F. *Every air fryer heats a little differently, test out one or two and adjust the temp up or down by a few degrees.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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For fun, I threaded the heart shaped doughnut wholes onto a skewer to make a doughnut kabob with them. So fun and so yummy! Heart Shaped Glazed Doughnuts. Real Mom Kitchen. 5 from 1 vote. Print Recipe Pin Recipe. Prep Time 4 hours hrs 20 minutes mins. Cook Time 20 minutes mins. Total.
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Dunk each heart donut into a bowl of sugar while they're still warm for a delightful outer crunch. Once cooled, drizzle the homemade strawberry sauce generously over the donuts. The combination of the fluffy donut and the sweet-tart strawberry sauce is pure bliss. SERVE. Arrange these delectable heart-shaped treats on a pretty plate, and voilà!
FreeFor24Hrs Heart Donuts Crochet Pattern (and video!) Twinkie Chan Blog
Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place until doubled in size, at least 30 minutes. 2. To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness.
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Directions. The dough: Add flour, instant yeast and sugar to the bowl of a stand mixer fitted with the dough hook. Make a well in the center, Add the warm milk, melted but cooled butter and beaten egg to the well. Turn on mixer and mix till it comes together in a ball.
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How to Make Donut Glaze. 1 — Combine milk and vanilla in a medium saucepan and heat over low heat until warm. 2 — Sift confectioners' sugar into milk mixture. 3 — Whisk slowly, until well combined. 4 — Remove the glaze from the heat and set over a bowl of warm water. 5 — Dip doughnuts into the glaze, one at a time, and then place.
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Step 1 - Make the Batter. Preheat oven to 475 degrees. Cream together sugar, shortening, and egg. In a separate bowl, mix flour, baking powder, and salt. Stir into the sugar mixture, alternating with the milk. Make about a ½ inch hole on the tip of my pastry bag.
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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.
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Using a 3 inch heart shaped cookie cutter, cut out the heart donuts. Then using a smaller heart, cut out the center. (I like to leave some whole to fill with jam). Re-roll the scraps one time to get more donuts. Then if you have any leftover scraps, you can make extra donut holes! Lightly cover the donuts and let rest while the oil is heating.
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Using a 5 cm (2 inch) heart shaped cookie cutter, cut the dough into hearts and place on a baking sheet lined with baking paper. Cut a little triangle on the crease of each doughnut to make sure they keep heart shape. Cover with a clean tea towel or plastic wrap and let them rest and rise for another 20 to 30 minutes.
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Allow the the mixture to sit for 10 minutes, or until the yeast begins to get foamy. Once the yeast has proofed, add the flour, salt, eggs, vanilla and cooled melted butter. With a stand mixer fitted with a dough hook, or by hand, knead the dough until it comes together, about 5 minutes.
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With a paper towel oil with vegetable oil the inside of a large bowl. In a mixing bowl pour the 8 tablespoons of melted butter, the ¾ of buttermilk and mix the 1 ½ teaspoon of fine sea salt. Add the 2 eggs, the ½ cup of sugar, the instant yeast, the ½ teaspoon of vanilla extract and the cooled down Tangzhong.
