Opey Opey Devil Fruit Doughnuts
Indulge in these enchanting heart-shaped doughnuts, inspired by the whimsical Opey Opey Devil Fruit! Each fluffy treat is generously filled with your favorite jam and coated in a luscious chocolate glaze, making them the perfect sweet surprise for any occasion. Get ready to elevate your dessert game with this fun and flavorful recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- strawberry jam (240 ml)optionalany jam flavor, chocolate, Nutella, cream
- lemon juice or vinegar (15 ml)
🥛Dairy & Eggs(1)
- whole milk (240 ml)
🫙Pantry Staples(1)
- white chocolate ganache (240 ml)
📦Other(1)
- chocolate and cocoa butter glaze (240 ml)
👨🍳 Instructions
- 1
Make buttermilk by combining whole milk and lemon juice or vinegar, let sit for 10 minutes.
- 2
Prepare dough for doughnuts using the princess and the frog beignets recipe.
- 3
Roll out the dough and cut into heart shapes using a cookie cutter.
- 4
Fry the doughnuts in low to medium heat, flipping every minute until golden.
- 5
Fill the doughnuts with strawberry jam or your choice of filling.
- 6
Freeze filled doughnuts for at least 3 hours.
- 7
Dip the doughnuts in white chocolate ganache and then in chocolate and cocoa butter glaze.
💡 Pro Tips
- ✓Fry doughnuts at 325-340°F because lower temperatures allow even cooking without burning while achieving proper gluten structure development and moisture retention.technique325-340°F
- ✓Freeze filled doughnuts for exactly 3-4 hours to set the jam filling and prevent it from bleeding through the chocolate coating during dipping.timing3-4 hours
- ✓Use a 1:1 ratio of heavy cream to white chocolate for ganache to achieve proper viscosity that won't crack when frozen doughnuts are dipped.ingredient1:1 ratio
- ✓Temper your final chocolate glaze to 88-90°F before dipping to ensure it sets with a glossy finish and proper snap without thermal shock to the frozen doughnuts.technique88-90°F
- ✓Roll dough to exactly ½ inch thickness because thinner dough won't hold filling properly while thicker dough creates uneven frying and dense texture.technique½ inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Opey Opey Devil Fruit Doughnuts
Indulge in these enchanting heart-shaped doughnuts, inspired by the whimsical Opey Opey Devil Fruit! Each fluffy treat is generously filled with your favorite jam and coated in a luscious chocolate glaze, making them the perfect sweet surprise for any occasion. Get ready to elevate your dessert game with this fun and flavorful recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- strawberry jam (240 ml)optionalany jam flavor, chocolate, Nutella, cream
- lemon juice or vinegar (15 ml)
🥛Dairy & Eggs(1)
- whole milk (240 ml)
🫙Pantry Staples(1)
- white chocolate ganache (240 ml)
📦Other(1)
- chocolate and cocoa butter glaze (240 ml)
👨🍳 Instructions
- 1
Make buttermilk by combining whole milk and lemon juice or vinegar, let sit for 10 minutes.
- 2
Prepare dough for doughnuts using the princess and the frog beignets recipe.
- 3
Roll out the dough and cut into heart shapes using a cookie cutter.
- 4
Fry the doughnuts in low to medium heat, flipping every minute until golden.
- 5
Fill the doughnuts with strawberry jam or your choice of filling.
- 6
Freeze filled doughnuts for at least 3 hours.
- 7
Dip the doughnuts in white chocolate ganache and then in chocolate and cocoa butter glaze.
💡 Pro Tips
- ✓Fry doughnuts at 325-340°F because lower temperatures allow even cooking without burning while achieving proper gluten structure development and moisture retention.technique325-340°F
- ✓Freeze filled doughnuts for exactly 3-4 hours to set the jam filling and prevent it from bleeding through the chocolate coating during dipping.timing3-4 hours
- ✓Use a 1:1 ratio of heavy cream to white chocolate for ganache to achieve proper viscosity that won't crack when frozen doughnuts are dipped.ingredient1:1 ratio
- ✓Temper your final chocolate glaze to 88-90°F before dipping to ensure it sets with a glossy finish and proper snap without thermal shock to the frozen doughnuts.technique88-90°F
- ✓Roll dough to exactly ½ inch thickness because thinner dough won't hold filling properly while thicker dough creates uneven frying and dense texture.technique½ inch thickness