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1
Sift the flour into a large mixing bowl of a stand mixer. Make a well in the centre of the flour and sprinkle in the yeast. Set aside.
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2
In a small saucepan slightly heat 2 ounces fluid of milk until the temperature is about 80 F (27 C). Pour the milk onto the yeast, add 2 tablespoons of sugar, and stir gently in the centre of flour using a wooden teaspoon until the yeast and sugar are dissolved. You should have a mash surrounded by the flour. Cover the bowl and let the mash sit for 20 minutes in a warm place.
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3
Meanwhile, in the same small saucepan melt the butter on low heat together with the remaining 2 ounces fluid of the milk. Once melted, take the pan off and set aside to cool.
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4
Add the eggs, the rest of sugar and lukewarm milk with butter to the mixer bowl. Mix on low speed until the batter is well combined. Cover the bowl again and set aside in a warm place for 45 minutes.
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5
Sprinkle some flour onto a working surface. Roll out the batter using a rolling pin to 1/2 inch thickness. Cut heart shapes from the dough using a cookie cutter. Place the hearts on a sheet of parchment paper. Pick up scraps, re-roll and cut as many additional hearts as you can. Cover and let them rise for another 20 minutes.
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6
Heat the oil in a deep fryer or a large pot to 340-350 F (170-180 C). Deep fry some of the hearts (don't crowd the pot) for about 3-5 minutes, until the doughnuts are golden brown on both sides. Remove the doughnuts using a slotted spoon or tongs, and place them on a paper-towel-lined sheet pan. Let them cool. Repeat frying additional batches of hearts.
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7
Sprinkle each doughnut with powdered sugar.
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8
This recipe makes about 20-22 doughnuts, however it depends on a size of the cookie cutter. The size of my cutter is about 3 inches by 2 inches.
