In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients and knead on medium low speed for about 5 minutes until the dough forms a cohesive ball that pulls away from the sides of the bowl.

Place the dough in a large, lightly greased bowl, cover, and chill in the fridge overnight (8-12 hours).

Remove the dough from the fridge and let it rise at room temperature for about 30 minutes.

Lightly punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle about ½ inch thick.

Using a 3 inch heart shaped cookie cutter, cut out heart donuts and use a smaller heart cutter to cut out the center. Re-roll the scraps to make more donuts or donut holes.

Heat 2-4 cups of vegetable oil in a large pot or dutch oven over medium high heat until it reaches 375°F.

Fry 3-4 donuts at a time for 1 minute on each side until deep golden brown. Remove from the oil and place on a cooling rack to drain excess oil.

Toss the solid heart donuts in granulated sugar while they are still warm and allow to cool to room temperature before filling with jam.

Fill a piping bag fitted with a large bismark tip with strawberry jam and poke the tip into the top of each donut to fill.

In a small bowl, whisk together powdered sugar, melted butter, and vanilla. Gradually mix in milk until desired consistency is reached. Add pink food coloring if desired.

Dip the heart donuts into the glaze and place on the cooling rack to allow excess to drip off. Sprinkle with Valentine's sprinkles immediately after glazing.