Jelly Filled Donut Holes

Dough Starter
  1. 3/4 teaspoon active dry yeast
  2. 1/4 cup plus 1 tablespoon warm water
  3. 1/2 cup all-purpose flour
For the Dough
  1. 3/4 teaspoon active dry yeast
  2. 2 tablespoons milk, warmed
  3. 1 cup plus 2 tablespoons all-purpose flour
  4. 1 teaspoon salt
  5. 3 large egg yolks
  6. 2 tablespoons unsalted butter, melted
  7. 3 tablespoons granulated sugar
  8. vegetable or canola oil, for frying
  9. 1 cup granulated sugar for coating
  10. 1 1/2 cups strawberry jelly


  1. Prepare the dough starter. In a medium bowl, dissolve the yeast in the water. Add the flour and mix to combine. Starter will be sticky. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  2. In the bowl of your stand mixer fitted with the dough hook, dissolve yeast in the milk. Add flour, salt, egg yolks, butter, sugar and the dough starter and mix until the dough comes together and forms a ball. Transfer dough to a greased bowl, cover and let rise in a warm place until doubled, about another hour.
  3.  Line a baking sheet with parchment paper. Flour your work surface, roll out dough to 1/2 inch thickness. Cut out 1-inch round doughnuts as close together as possible. Reroll the dough scraps and cut out more doughnut holes. Transfer the circles to the prepared baking sheet and cover with a clean kitchen towel. Let rise for 15 minutes.
  4. 5In a medium skillet, heat 1 inch of oil to 325 degrees F. Fry the doughnuts until golden (about 5-6 at a time), about 2 minutes. Drain donut holes on paper towel-lined plates, then roll the doughnuts in the remaining sugar. Let donut holes cool slightly. Fill a pastry bag fitted with a small, round tip and fill with the strawberry jelly. Pipe jelly into doughnut holes and serve while still warm.

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