buttermilk donuts

1. In a large bowl, whisk to combine flour, baking powder and baking soda. Set aside.
2. Add sugar, melted butter, eggs, buttermilk, vanilla and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Add dry ingredients and mix on low speed until just combined. Mixture will resemble a thick, sticky batter. Cover with plastic wrap and refrigerate for an hour.
3. When ready, heat the oil. Attach a candy thermometer to the side of a large, heavy bottomed pot. Heat 2-inches of coconut oil over medium-high heat to 360°F. While oil heats, cut out the donuts.
4. Line a baking sheet with parchment paper and set aside.
5. Place dough onto a heavily floured surface. Generously flour the top and, using a rolling pin, roll the dough out to 1/2 inch thickness. Cut out rings with a 3-inch donut cutter and transfer to prepared baking sheet. Combine scraps, re-roll once, and cut out more rounds.
6. Place a cooling rack over another baking sheet and set aside. Fry 2- 3 donuts at time, cooking for about 1 minute 15 seconds per side, or until golden brown and cooked through. Use a metal slotted spoon to transfer donuts to prepared cooling rack to drain. Return oil to 360°F and continue frying remaining donuts.
7. Dip the top of a donut into the raspberry glaze, let the excess drip off, and return to wire rack to set. Repeat with remaining donuts. Glaze will harden after 20-30 minutes.

raspberry lemon glaze

1. In a large bowl, combine strained raspberry puree, raspberry liqueur, lemon juice, powdered sugar and a pinch of salt. Whisk until smooth.