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1
In a small saucepan, heat milk to a boil.
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2
Remove from heat, add sugar and cool to 110 degrees F. Mix together warm milk and yeast and let sit for a few minutes.
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3
Transfer to a large bowl.
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4
Sift together flour, salt, cinnamon and nutmeg.
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5
Using a wooden spoon, add flour mixture to the milk mixture.
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6
Mix in egg yolks, melted butter and lemon zest.
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7
Turn mixture out onto a well-floured surface.
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8
Knead to form a dough.
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9
Place dough in a clean, lightly oiled bowl and cover with a towel.
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10
Place in a warm, draft-free area and let rise for 1 1/2 hours.
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11
Remove dough from bowl and place on a floured surface.
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12
Roll out the dough to 1/8-inch thickness.
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13
Using a 3-inch round cookie cutter, cut the dough into 24 circles.
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14
Place 12 of the circles on a parchment lined sheet pan.
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15
Spoon 1 teaspoon of filling into the center of each circle.
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16
Brush beaten egg around the perimeter of each of the 12 circles.
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17
Place another circle on top of the raspberry filling and press around the edges to seal.
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18
Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location.
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19
In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes.
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20
Remove to a paper towel-lined plate and sprinkle with powdered sugar.
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21
In a saucepan, combine 1 pound raspberries, sugar and lemon juice.
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22
Cook over low heat until sugar dissolves and raspberries begin to break down.
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23
Remove from heat and transfer to a food processor.
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24
Puree until smooth.
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25
Strain through a fine mesh strainer into a saucepan.
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26
Cook over medium heat for 10 to 15 minutes, stirring occasionally.
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27
Add in 1/2-cup whole raspberries.
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28
Cook for 1 more minute.
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29
Remove from heat, whisk in cornstarch mixture.
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30
Return to high heat, bringing to a boil, whisking constantly until mixture is thick.
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31
Remove from the heat and cool.
