Coffee-Glazed Italian Doughnuts (Zeppole)

• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 large egg yolk
• 2 teaspoons grated lemon zest (from 1 to 2 lemons)
• Vegetable oil, for frying
• 1/4 cup heavy cream
• 1 tablespoon coffee liqueur, such as Kahlua
• 2 teaspoons instant espresso powder
• 2 cups confectioners sugar
• 1 (3-ounce) bittersweet or semisweet chocolate bar
• 1 cup raspberries

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

unsalted butter, granulated sugar, salt, flour, eggs, egg yolk, lemon zest, vegetable oil, heavy cream, coffee liqueur, espresso powder, confectioners sugar, bittersweet, raspberries

Taken from www.epicurious.com/recipes/food/views/coffee-glazed-italian-doughnuts-zeppole-386928 (may not work)