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In a medium bowl, dissolve the yeast within the water. Mix within the flour. Conceal with plastic and let upward thrust in a heat self-discipline until doubled in bulk, 1 hour.
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In a standing mixer fitted with the dough hook, dissolve the yeast within the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough correct into a bowl, duvet and let upward thrust in a heat self-discipline until doubled in bulk, 1 hour.
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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 correct into a bowl and let frosty for 1 hour.
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Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 lunge thick. Ticket out 1-lunge spherical doughnuts as shut together as possible. Reroll the scraps and stamp out more doughnuts. Switch the rounds to the baking sheet and duvet with a moist cloth. Let stand for quarter-hour.
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In a saucepan, heat 1 lunge of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Back hot, with the raspberry jam.