1 8-count can refrigerated biscuit dough (Pillsbury Grand Homestyle Buttermilk biscuits work)
2 cups canola oil, for frying
Pour 2 cups of canola oil into a medium sized saucepan or cast iron skillet and begin heating on medium-low heat
Open the biscuit dough and separate. Use a heart cookie cutter roughly the same size as each biscuit to punch a heart shape from it. Repeat on each biscuit. Combine the scraps and flatten them into an oval shape 1/2″ thick. Punch additional heart shapes until the remainder of the dough is used.
Check the temperature of the oil using a thermometer– it needs to read 350 degrees F. Increase heat gradually if necessary.
Once oil is ready, drop bars into the oil. Let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side. Have a paper towel covered plate ready to set the donut hearts on when cooked. Donuts should be a nice golden brown.
Let hearts cool completely.
Optional – pierce the side of the heat and pipe with pink whipped cream
Stir each of the glazes until smooth, then dip each donut, then immediately turn glaze side up on a cooling rack. Sprinkle with Valentine’s sprinkles. Let cool until set & enjoy!
Pink Cream Filling
3/4 cup heavy whipping cream
2 Tbsp granulated sugar
1/2 tsp almond extract
3-4 drops red coloring
Combine all ingredients and mix on high for 4-5 minutes, until soft peaks form.
Transfer to a frosting bag to pipe into cooled donuts.
Easy Chocolate Glaze
½ cup semi-sweet chocolate chips
1/3 cup heavy cream
½ Tbsp butter
Heat the cream and butter in the microwave for 2 minutes.
Add chocolate chips and microwave for 30 additional seconds. Let mixture sit, then whisk gently until smooth.
Let chocolate glaze cool for about 5 minutes before dipping any donuts.
Vanilla Glaze Topping
2 Tbsp melted butter
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp milk
Whisk all ingredients together until smooth.
Dip donuts and cover with Valentine’s sprinkles.