Mini Heart Donuts with Milk Glaze

In a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Add the milk and egg and mix on low speed until a rough dough forms. Add the melted butter and mix to incorporate. Add the salt and vodka and knead on medium speed until smooth and elastic, about 15 minutes. The dough will be soft and slightly sticky.
Transfer to a lightly oiled bowl, cover, and let rise until doubled in size, about 1½ hours, or refrigerate overnight and bring to room temperature before shaping.
Turn the dough onto a lightly floured surface and roll to ½ inch/1.25 cm to ¾ inch/2 cm thickness. Cut into heart shapes. Gather scraps, rest 10 minutes, reroll, and cut until all dough is used.
Arrange on a parchment-lined sheet pan, spacing the donuts about 1 inch/2.5 cm apart. Cover loosely and let rise until slightly puffy, about 20 minutes.
Meanwhile, heat 2 to 3 inches/5 to 7.5 cm oil in a heavy pot to 320°F/160°C.
Fry in batches, turning once, until evenly golden, 2 to 3 minutes per side. Transfer to a rack set over a sheet pan to drain.
Whisk powdered sugar and milk until smooth and thick but pourable. Tint with food coloring if desired. If using the chocolate option, melt the white chocolate in 30-second intervals, stirring between each, then add chocolate-safe food coloring and let cool slightly until thickened but fluid.
Dip the donuts in the glaze or optional chocolate coating, decorate with sprinkles, and let set before serving.

INGREDIENTS