Place eggs, yeast, sugar, buttermilk and butter into TM bowl and warm 3 min/37°C/speed 1.
Add salt, flour and vodka and blend 10 sec/speed 6.
Knead 3 min/Interval.
Tip out onto floured bread mat and wrap tightly. Allow to double in size.
To cook donuts, preheat the EVOO to 160°C. (You should use a thermometer for this, the temp of the oil can fluctuate as high as 180°C but you should monitor this closely as temp can change very quickly. Turn the heat up or down as required.) I used Cobram light EVOO which I recommend for deep frying. It has a high smoke point and the flavour is excellent. The smaller the circumference of your saucepan the better as you will use less oil. It just takes a bit longer to cook the entire batch.
Roll the dough out to about a 1.5 cm thickness. Cut into rounds. When the oil has reached temperature, put 2-3 in at a time. Turn them as they float and cook until a golden brown. Drain onto paper towels immediately. Completely finish cooking the whole batch, re-rolling and cutting as needed.
To make the chocolate glaze, place the chocolate, EVOO and salt into the TM bowl and melt 10 min/37°C/speed 1. Stop and scrape down sides of bowl as needed. As this is such a small amount of chocolate you could melt it in the microwave and it would potentially be easier to handle.
Dip the best looking side of the donut into the melted chocolate and place onto a rack chocolate side up. Sprinkle with either the coconut or raspberry dust or other garnishes of choice. You can either inject the jam into the centre of each donut with a piping nozzle or your can just serve with jam. I recommend a tart jam to balance the sweetness of the glaze topping.