Brock's jelly-filled donuts

Whisk the flour, 75 g sugar and salt in the stand mixer bowl.

Bloom the yeast with about a tablespoon of sugar in the milk heated to about 110F; rest 10 minutes.

Add three egg yolks and the frothy yeast mixture to the dry ingredients.

Mix with dough hooks on medium-low 5 to 7 minutes to a smooth, tacky, supple ball; add a little flour only if it is not clearing the sides.

Place in a well-oiled bowl under oiled plastic wrap; rest one hour or until doubled.

Process almond flour, 150 g powdered sugar, corn syrup and food coloring; with the machine running pour in about two tablespoons of water, only as much as needed to form a ball.

Knead the marzipan until the color is uniform; refrigerate one hour.

Roll the dough about an eighth of an inch thick, cut a rectangle, cut triangles and round off the corners.

Fry in 375F vegetable oil, flipping constantly so they brown and rise evenly; one at a time at first.

Drain on a wire rack about 15 minutes.

Whisk about two cups powdered sugar with a quarter cup skim milk, starting small, to a smooth thin glaze that is not watery.

Punch a hole in the bottom with a paring knife and squeeze in strawberry jelly.

Dip in the glaze, then in desiccated coconut.

Roll half the marzipan very thin on a powdered-sugar-dusted worktop; keep the rest up to three weeks in the fridge or three months in the freezer.

Cut into little rectangular strips, coat with a thin layer of glaze as glue, and attach to the donuts.