![Doughnut Holes with Raspberry Jam](https://cdn.statically.io/img/www.foodandwine.com/thmb/W32VzaEtp4GL8OagkOYpyOwd7aE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200907-xl-doughnut-hole-2000-a1569fed8b2746e7b9b0dc2eacc9ff6a.jpg)
Iverson 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."
Ingredients
Starter
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3/4 teaspoon active dry yeast
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1/4 cup plus 1 tablespoon warm water
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1/2 cup all-purpose flour
Dough
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3/4 teaspoon active dry yeast
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2 tablespoons milk, warmed
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1 cup plus 2 tablespoons flour
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1 teaspoon salt
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3 large egg yolks
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2 tablespoons unsalted butter, melted
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3 tablespoons sugar
Jam
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1 pint red raspberries (2 ounces)
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1 1/2 cups sugar (plus more for coating)
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Vegetable oil (for frying)
Directions
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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.
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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.
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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.
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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.
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In a saucepan, heat 1 inch of oil to 325°F. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.