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1
For the doughnuts: In a medium saucepan, combine the butter, 1/2 cup water, the granulated sugar, and salt over medium heat.
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2
Bring to a rolling boil, stirring occasionally.
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3
Boil for 10 seconds.
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4
Remove the pan from the heat and add the flour.
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5
Using a wooden spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
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6
Return the pan to the heat and stir continuously for 2 minutes.
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7
Scrape the mixture into a stand mixer fitted with a paddle attachment.
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8
With the machine running on medium speed, add the eggs and egg yolk, one at a time, mixing until fully incorporated.
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9
Beat the mixture for 4 to 5 minutes, until thick and glossy.
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10
Add the lemon zest and beat until smooth.
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11
Refrigerate the dough for 15 minutes.
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12
For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth.
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13
With a wooden spoon, gradually stir in the confectioners sugar until smooth.
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14
If the glaze is too thick, stir in water, 1/4 teaspoon at a time.
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15
In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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16
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375F.
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17
(If you dont have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
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18
Using a small ice cream scoop or two small spoons, carefully drop about 1 tablespoon of the dough at a time into the oil.
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19
Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed.
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20
Drain on paper towels.
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21
When the doughnuts are cool enough to handle, dip the top halves into the glaze.
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22
Using a hand grater, grate the chocolate over serving plates.
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23
Place 3 to 4 doughnuts on each plate and garnish with raspberries.
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24
Serve immediately.
