Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She 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.”
Slideshow: More Doughnut RecipesIn 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….
Food & Wine: Recipe of the Day