1 1/2 cups warm water

5 tsp instant yeast (2 packets rapid or active dry)

1/3 cup granulated sugar

1 tbsp vanilla extract

2 large eggs

1/3 cup vegetable oil (plus more for frying)

5 1/2 cups all-purpose flour

1 tsp baking powder

2 tsp kosher salt

Strawberry or raspberry jam (for filling)

1 cup confectioners sugar

1/2 cup freeze-dried strawberries, crushed

2–3 tsp dairy-free milk or water

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Mix warm water, yeast, and sugar in a bowl. Let sit 5–10 minutes until foamy.
Whisk in vanilla extract, eggs, and vegetable oil.
In another bowl, combine flour, baking powder, and salt. Gradually mix into wet ingredients to form a dough.
Knead until smooth and elastic. Cover and let rise 1 hour, until doubled.
Roll dough on a floured surface to 1/2-inch thick. Cut out heart shapes.
Place on baking sheet, cover, and let rise another 30 minutes.
Heat oil in a deep pot to 350°F. Fry donuts in batches 1–2 minutes per side until golden. Drain on paper towels.
Cool slightly, then pipe jam into centers using a pastry bag.
Whisk confectioners sugar, crushed strawberries, and milk/water until smooth. Dip tops of donuts into glaze.
Let glaze set before serving.

Fill with dairy-free custard, lemon curd, or chocolate spread instead of jam.

For a baked version, bake at 375°F for 12–15 minutes.

Substitute strawberry glaze with cocoa glaze or lemon glaze for variety.

Chill dough overnight for convenience, then bring to room temp before shaping.

Keep oil at 350°F to avoid greasy donuts.