Combine raspberries, lemon juice, vanilla and sugar in a small sauce pot over medium heat. Smash berries and stir well. Cover and simmer for a couple of minutes. Take off heat and cool mixture a little. (You will get about 1/3 cup of raspberry sauce.)

Preheat oven to 350 and grease a donut pan.

In a large mixing bowl, whisk egg, sugar, buttermilk, melted butter, raspberry sauce and vanilla together until smooth.

Sift in all dry ingredients and whisk until all incorporated.

Pour batter into a piping bag.

Cut the tip the piping bag, leaving only about ½ inch opening.

Squeeze batter into the donut cups of the pan, filling them. Make sure there is an even amount of batter all around.

Bake for 10-11 minutes and cool on the wire rack until they can be handled.

Melt white chocolate melts according to the package instructions, in a shallow bowl. Dip tops of donuts into white chocolate. Let donuts cool completely while chocolate sets.