Doughnut Holes with Raspberry Jam

Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She won't send any imperfect doughnut holes into the dining room; misshapen ones, she says, become snacks for the kitchen crew: "They get slathered with jam and devoured by whomever gets to them first."

  • Active:
  • Total Time:
  • Servings: 8
KEY: Last Bite, Frying, Hannukah, Kids' Party, Desserts, Staff Favorites

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Ingredients

starter
  • 3/4 teaspoon active dry yeast
  • 1/4 cup plus 1 tablespoon warm water
  • 1/2 cup all-purpose flour
dough
  • 3/4 teaspoon active dry yeast
  • 2 tablespoons milk, warmed
  • 1 cup plus 2 tablespoons flour
  • 1 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
jam
  • 1 pint red raspberries (12 ounces)
  • 1 1/2 cups sugar, plus more for coating
  • Vegetable oil, for frying

How to make this recipe

  1. In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.

  2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

  3. In a saucepan, simmer the raspberries with the 1 1/2 cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.

  4. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

  5. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.

Contributed By Photo © Con Poulos Published July 2009

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