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.

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, melted butter, 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.