Doughnut Holes with Raspberry Jam

When Ginevra Iverson made these airy, sugared doughnut holes at (the now-shuttered) Restaurant Eloise in Sonoma County, California, she refused to send any imperfect ones into the dining room. Any misshapen holes became snacks for the kitchen crew: "They got slathered with jam and devoured by whoever got to them first."

Doughnut Holes with Raspberry Jam

Prep Time

3 hours

Cook Time

5 minutes

Serves

8 people

When Ginevra Iverson made these airy, sugared doughnut holes at (the now-shuttered) Restaurant Eloise in Sonoma County, California, she refused to send any imperfect ones into the dining room.

Any misshapen holes became snacks for the kitchen crew: “They got slathered with jam and devoured by whoever got to them first.”

Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Ingredients

For the Starter

  • 3/4 teaspoon active dry yeast
  • 1/4 cup + 1 tablespoon warm water
  • 1/2 cup all-purpose flour

For the Dough

  • 3/4 teaspoon active dry yeast
  • 2 tablespoons milk, warmed
  • 1 cup + 2 tablespoons flour
  • 1 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar

For the Jam

  • 1 pint red raspberries (12 oz)
  • 1 1/2 cups sugar, plus more for coating
  • Vegetable oil, for frying

Preparation

To Make the Starter

  • 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.

To Make the Dough

  • 1 In a stand 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.

To Make the Jam

  • 1 In a saucepan, simmer the raspberries with the 1½ cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.

  • 1 Line a baking sheet with parchment paper. On a floured work surface, roll out the dough ½ inch thick. Stamp out 1-inch round doughnuts as close together as possible. Re-roll 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.
  • 2 Spread sugar in a shallow bowl. 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.

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