• 3/4  teaspoon

  active dry yeast

  see savings

  
• 1/4  cup

  plus 1 tablespoon warm water

  see savings

  
• 1/2  cup

  all-purpose flour

  see savings

  

• 3/4  teaspoon

  active dry yeast

  see savings

  
• 2  tablespoons

  milk, warmed

  see savings

  
• 1  cup

  plus 2 tablespoons flour

  see savings

  
• 1  teaspoon

  salt

  see savings

  
• 3 

  large egg yolks

  see savings

  
• 2  tablespoons

  unsalted butter, melted

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• 3  tablespoons

  sugar

  see savings

  

• 1  pint

  red raspberries (12 ounces)

  see savings

  
• 1 1/2  cups

  sugar, plus more for coating

  see savings

  
•  

  Vegetable oil, for frying

  see savings

  

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.

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.

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.

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 degrees. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.