Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Heart-Shaped Biscuit Doughnuts
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- Level: Intermediate
- Total: 1 hr 20 min (includes cooling and setting times)
- Active: 40 min
- Yield: 4 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 988
- Total Fat
- 63 g
- Saturated Fat
- 22 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 11 g
- Cholesterol
- 62 mg
- Sodium
- 523 mg
Deep-fried biscuit dough makes an incredibly delicious doughnut: crisp and golden outside and fluffy and soft inside. These doughnuts are extra decadent thanks to a chocolate filling and a creamy glaze. Here, they’re cut into a heart shape for Valentine’s Day, but you can use any shape you like – circles, squares, stars, even trees – and adapt them for the small-batch holiday breakfast of your choice.
- Level: Intermediate
- Total: 1 hr 20 min (includes cooling and setting times)
- Active: 40 min
- Yield: 4 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 988
- Total Fat
- 63 g
- Saturated Fat
- 22 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 42 g
- Protein
- 11 g
- Cholesterol
- 62 mg
- Sodium
- 523 mg
Ingredients
Biscuit Dough:
Chocolate Filling:
Glaze:
Directions
- For the biscuit dough: In a large bowl, whisk together the flour, baking powder and salt. Add the butter and cut it into the flour with your hands or a pastry cutter until the mixture resembles a coarse meal.
- Make a well in the center of the bowl and add the buttermilk. Mix with a silicone spatula or wooden spoon until the mixture comes together and is uniform, but not sticky to the touch. If needed, add additional buttermilk 1 tablespoon at a time to bring the dough together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, make the chocolate filling and glaze.
- For the chocolate filling: Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate, then stir with a silicone spatula until the mixture is smooth. Set aside to cool slightly.
- For the glaze: In a medium bowl, whisk the confectioners’ sugar, milk and vanilla together until a dippable glaze forms. Add more milk, 1 tablespoon at a time, if necessary.
- Fit a medium pot with a deep-fry thermometer and pour in 3 inches of oil. Heat over medium until the thermometer registers 350 degrees F. Line a plate with paper towels.
- Pat the dough out into an even layer about 1 inch thick. Use a 3-inch heart-shaped cookie cutter dipped in flour to cut out 4 hearts (if your cutter is larger or smaller, you may get fewer or more). You may only get 2 to 3 hearts at first. If that happens, just bring the dough back together, pat it out again and cut out more hearts.
- Fry the doughnuts, in batches if needed, until golden brown, 3 to 5 minutes per side. Remove from the oil and drain on the prepared paper towel-lined plate. Let cool for 5 minutes.
- Using the handle of a wooden spoon, poke a hole in the side of each doughnut, wiggling the handle around to form a pocket. Fill a pastry bag fitted with a small round tip, disposable pastry bag or quart-size resealable plastic bag with the cooled chocolate sauce filling. If using a disposable pastry bag or zip-top bag, cut a 1/2-inch opening. Squeeze the chocolate sauce into each doughnut.
- Dip one of the doughnuts into the glaze on one side letting the excess drip back into the bowl, then place it glazed-side up on a wire rack and top with some of the sprinkles. Repeat with the remaining doughnuts.
- Let the glaze on the doughnuts set for 10 minutes before serving.
Cook’s Note
a 3-inch heart-shaped cookie cutter
