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How To Make Crumbs: Donut Holes

Strawberry Jelly Donut Holes

Thank you Little Spice Jar for sharing your fabulous recipe.


Dough starter:
3/4 teaspoon active dry yeast
1/4 cup plus 1 tablespoon warm water
1/2 cup Steiner’s Coffee Cake of New York All-Purpose Flour


3/4 teaspoon active dry yeast
2 tablespoons warm milk
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3 large egg yolks, room temperature
1 cup + 3 tablespoons granulated sugar
Vegetable or canola oil, for frying
1 cup strawberry jelly (preferably jelly that comes in a squeeze bottle)

To make the dough starter:

In a medium bowl, dissolve the active yeast in the warm water. Add the flour and mix to combine. Cover with plastic wrap and let rise in a dark, warm place for about 1 hour (see notes). The dough should double in size.

To prepare the dough:

In the bowl of an electric mixer fitted with the hook attachment, allow the yeast to dissolve with the warm milk. Add the flour, salt, egg yolks, salt, 3 tablespoons of sugar, and the dough starter and mix until dough ball forms, mine took about 10 minutes (see note). Scrape the dough into a greased bowl, cover with plastic wrap and let rise in a dark, warm place until doubled for another hour.
Line a baking sheet with parchment paper or a silicone mat. Roll the dough out onto a lightly floured surface into 1/2 inch thickness. Use a 1- 1 1/2 inch round cutter. Place rounds on baking sheet. Reroll any remaining dough and repeat till the dough is used up. Cover baking sheet with a damp kitchen towel and allow to rest for about 15 minutes.
Heat 1 inch of oil in a saucepan to 325ºF, or to the medium low setting. Fry the doughnut holes for 2 minutes or until golden brown. Drain on a plate lined with a paper napkin.
Place the remaining 1 cup of sugar in a shallow dish. Roll the donut holes around in the sugar. For a thicker sugar coating, allow donut holes to sit for 1 minute and re roll. Using a piping bag and a medium sized tip fill donut with the strawberry jelly. Serve warm.


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