Heart Doughnuts by Rochelle Cooper

• Whisk together egg yolks and sugar until well combined.
• Bring the milk and cream to a boil, then gently pour into the yolks while whisking to temper.
• Return the mixture to low heat and cook, stirring constantly, until it reaches 185°F.
• Pour the hot mixture over the chocolate and whisk until smooth, then strain.
• Transfer to a piping bag or freezer bag, cool in an ice bath, then seal.
• Chill for at least 4 hours or overnight.

• Add blood orange juice to powdered sugar a little at a time, whisking until smooth and the desired thickness is reached.
• Keep wrapped in plastic until ready to use.

• Mix the warm milk, warm water, and 5 grams of the sugar, then add the yeast and stir until dissolved.
• Let sit for 2 minutes.
• Place the yeast mixture and eggs in a stand mixer fitted with a dough hook.
• Add the flour, salt, and remaining sugar.
• Mix until a ball forms, then continue mixing for 5 to 8 minutes to develop gluten.

• Add the butter in four increments, fully incorporating each addition and scraping down the hook as needed.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and allow it to double in size.
• Punch down the dough and refrigerate for 2 hours, or until chilled.

• Roll the dough out on a floured surface to about ½ inch thick.
• Loosen the edges and allow the dough to retract slightly, then cut with heart-shaped cutters.
• Re-roll scraps if needed, noting they may not hold their shape as cleanly.

(Allowing the dough to retract helps the hearts keep their definition.)

Choose one option:

• Option A: Layer the hearts between waxed paper, seal airtight, and freeze. Thaw overnight in the refrigerator before proofing.
• Option B: Place hearts on greased parchment or wax paper. Cover gently with plastic wrap and allow to proof in a warm spot until about 75 percent larger, slightly puffy but without large air bubbles.

• Heat canola oil in a shallow pan to 325°F.
• Fry doughnuts for about 1 minute per side, until golden brown.
• Transfer to a wire rack set over a tray lined with paper towels.
• Allow to cool completely before filling and glazing.

• Use a small knife to make an opening between the heart curves, moving the knife side to side without cutting through the doughnut.
• Fill with chocolate crémeux.
• Dip the tops in blood orange glaze and allow excess to drip off.
• Finish with sea salt and fresh blood orange zest, if desired.