Doughnut Holes With Raspberry Jam

• 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 oz.
• 1 1/2 cups sugar, plus more for coating
• Vegetable oil for frying

1. 1. Make the starter: 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. 2. Make the dough: 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. 3. Meanwhile, Make the Jam: 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. 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. 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.
5. 5. In a saucepan, heat 1 inch of oil to 325 degrees. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.

starter, active dry yeast, water, allpurpose, active dry yeast, milk, flour, salt, egg yolks, unsalted butter, sugar, red raspberries, sugar, vegetable oil

Taken from www.epicurious.com/recipes/member/views/doughnut-holes-with-raspberry-jam-50055377 (may not work)