Instructions

1. In the bottom of a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5 minutes; it should become a little foamy. Whisk in eggs, lemon zest or extracts you’d like to use, then butter. Don’t worry if the butter doesn’t fully combine.
2. By hand: Add half of flour and stir with a spoon until combined. Add second half of flour and salt and stir as best as you can with a spoon, then use your hands to knead the dough until it forms a smooth, elastic round, about 5 minutes. Try, if you can, to resist adding extra flour, even if it’s sticky.
3. If the dough is already in the bowl, remove it just long enough to lightly oil the bowl. Return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour, or in the fridge overnight.
4. roll out the dough to 1cm thickness and cut into round shapes before frying in vegetable oil until brown
5. for the filling whip the cream until stiff and fold in raspberry mixture and put in a piping bag and fill doughnuts once cool
6. for the glaze, melt 100g of white chocolate of your choice and mix in with a little milk and drizzle on the doughnuts after filled with cream