in a mixer with a dough paddle the put flour, salt, yeast, sugar, eggs, zest of the lemon, and the water

mix on low 5-8 minutes until a nice soft dough is formed

add the softened butter and let it knead 2-3 more minutes

place in an oiled bowl, cover and let double in size

once the dough has doubled in size, punch it down, then sprinkle flour on a clean surface, and turn dough out and knead lightly

pat it out to about 1 inch thick, dip your cutter in flour and cut out 12 doughnuts

place on a cookie sheet lined with parchment, or on idvidual parchment squares, cover and let rise 20 minutes or so

when ready to cook heat oil to about 360˚ in a deep fat fryer OR a dutch oven over medium heat

cook circle doughnuts for 2-2 1/2 minutes per side, if using parchment squares slip the the dough into the oil with the parchment paper under it, then use tongs to pull the paper out of the oil

remove cooked doughnuts with a slotted spoon, allow to to drain for a moment, then place on cooling rack over paper towels

let doughnuts cool completely then using a frosting bag with a plain tip divide the raspberry cream between them, and then spoon some lemon glaze over each doughnut, let sit on rack until the glaze stops dripping

mix the water and raspberries in a heavy bottom saucepan until they juice up, reduce heat and let cook down a little, and then strain, you want about a 1/4 cup of juice

meanwhile heat milk over low heat until it steams

whisk the egg yolks, flour, corn starch, and sugar together until smooth

once the the milk is steaming remove from the heat, add a splash to the egg yolks and whisk well

then pour it all in the pan with the milk

cook and stir until it's thickened up

remove from the heat, add the raspberry juice and 1 tsp vanilla, stir to combine

put plastic wrap directly on the cream to cover it completley, refrigerate until ready to use

if making ahead of time, place plastic wrap right on top of the glaze until ready to use

juice the lemon and strain it

mix the salt and powdered sugar together

whisk the juice into the sugar 1 TBSP at a time, until a thick glaze is formed, you may not need all the lemon juice