Doughnut Holes with Raspberry Jam

Name: Doughnut Holes with Raspberry Jam
Total time: 180 min
Ingredients: 0.75 teaspoon active dry yeast; 0.25 cup plus 1 tablespoon warm water; 0.5 cup all-purpose flour; 0.75 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; 1 pint red raspberries (2 ounces); 1.5 cups sugar (plus more for coating); Vegetable oil (for frying)

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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." Slideshow: More Doughnut Recipes

By Ginevra Iverson

Updated on November 23, 2020

Doughnut Holes with Raspberry Jam — Photo: © Con Poulos

Active Time:

35 mins

Total Time:

3 hrs

Yield:

8

Ingredients

Starter

¾ teaspoon active dry yeast
¼ cup plus 1 tablespoon warm water
½ cup all-purpose flour

Dough

¾ 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 (2 ounces)
1 ½ cups sugar (plus more for coating)
Vegetable oil (for frying)

Directions

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.
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.
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.
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.
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.