Raspberry Jelly Heart-Shaped Doughnuts

The perfect heart

Homemade Raspberry Jelly Heart Shaped Doughnuts for Valentine’s breakfast!! Do I need to say more? I still will say these are yeasted and FRIED, exactly how doughnuts are intended to be made!! They’re super soft and tender but still with a chewy bite thanks to both all-purpose and bread flour. They will also be fresh for days thanks to the Tangzhong method and I’ll explain what is exactly that here in this post. These are a perfect and fun Valentine’s breakfast to be enjoyed any day of the year!

Given Valentine’s is near, I wanted to bring together my love for two flours that usually don’t get involved with each other in the baking world; all-purpose and bread. Bread flour has more protein than all-purpose, giving the dough you are making a more structured gluten formation, which helps in giving the final product that chewy bite we all love in bread. Different from my original Heart Shaped Doughnuts, which only use all-purpose flour and lots of egg yolks making a very rich and dense doughnut, I mixed both flours and used all-purpose for the softness and tenderness it brings to the dough and bread flour for the structure and that particular chewy bite it brings to the table.

Now don’t get me wrong, I love baked doughnuts and I’m up for a warm and sugary one. But truth be told, if we have muffins, scones, sweet rolls, biscuits and many other breakfast recipes that are baked, probably not yeasted and made with all-purpose, I think we need to celebrate the fact that there’s a breakfast confection that by definition is a type of bread and was designed to be yeasted and fried. We really shouldn’t be messing with that!

What is the Tangzhong Method?

The Tangzhong method is a Japanese technique by which you pre-cook some of the flours of the dough with water until you have a pudding like consistency, thick and glassy. By pre-cooking the flour you are pre-gelatinizing it, allowing the flour to pull more water to itself and trapping it in its structure. What does that mean for YOUR dough? First, this means that the water will stay in the dough and will not evaporate easily during the proofing and baking or frying process, keeping your dough soft and moist even after cooked. Second, more liquid means more internal steam when baking, and when the steam tries to escape it will push the dough up, making your dough fluffy and pillowy. Lastly, the moisture your dough retains after cooked will make it last fresh and soft for daaaaays!! Trust me on this one! Even four days after I baked my Golden Raisin Cinnamon Rolls they were super soft and each bite felt fresh and not stale!

Technically you can make and shape the dough the night before and fry them the next morning. But I prefer to make them the day before and leave them over the counter covered just with a paper towel, not airtight. Thanks to the Tangzhong method, they will be soft and fresh. If you prefer, you can leave them cooked and coated in sugar and fill them the next morning so the filling feels fresh and you don’t run the risk of them getting soggy if the filling drips a bit.

What to use to fill doughnuts

You can fill your doughnut with any filling you want! Anything that is thick and creamy will be perfect. You can use Nutella, chocolate ganache, peanut butter and jelly, pastry cream, meringue, or lemon curd. But for Valentine’s, it needed to be raspberry jelly baby! You can make the raspberry jelly a few days in advance and store it in the fridge. Any cooked filling like this one will be more set after chilled and the doughnuts will hold it better.


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