Heart Donuts Recipe
for the dough
450 gr manitoba flour
1 sachet of dry brewer's yeast
250 ml of warm milk
50 gr of caster sugar
2 whole eggs + 1 yolk
50 gr of soft butter
for the icing:
1 egg white (or powder substitute)
250 g of powdered sugar
sugar sprinkles and glitter
2 heart-shaped cookie cutters: one larger and the other smaller
First prepare the dough
Mix the flour with the eggs, the butter, the sugar and the yeast dissolved in the milk
Work for 15 minutes forming a beautiful smooth ball. Put it in a bowl covered with a cloth and let it rise until doubled (about 2 hours)
Take the leavened dough and roll it with a rolling pin about 1 cm thick. Cut with the big cutter to heart and with a smaller one we make the inner hole.
Lay well spaced on a baking sheet with baking paper and let rise for another hour.
(not to deform the shapes I suggest you make big hearts and remove the center after placing them on the pan)
Bake in hot oven at 160 degrees for 15 minutes, remove them when they are just golden. Let's cool well on a wire rack.
Now prepare the icing by mixing the beaten egg white with icing sugar, Divide into two bowls and and add a little pink color to one.
Combine the pink icing with the white one without mixing too much to obtain a marbled effect.
Now dip one side of our donuts into the glaze,allowing the excess icing to drip off, and then sprinkle with sugar sprinkles and edible glitter.
Let it dry well.