Chill a jug in the freezer for the panna cotta.
Heat double cream, vanilla, and condensed milk in a saucepan until boiling.
Remove from heat and whisk in the soaked gelatine and buttermilk.
Sieve the mixture into the chilled jug and stir in the vodka.
Chill in the fridge and whisk every five minutes until it begins to set.
Pour into moulds and refrigerate for at least two hours.
Combine flour, salt, and sugar in a large bowl.
Mix in butter, 150ml water, and yeast to form a smooth dough.
Cover and let rise in a warm place for one hour until doubled.
Divide dough into 12 balls and place on a lined baking tray.
Cover and prove in a warm place for 20 minutes.
Heat oil in a deep fryer to 150°C.
Fry doughnuts in batches for 3-4 minutes until golden-brown.
Drain on kitchen paper and coat with caster sugar.
Cook raspberries, sugar, and 50ml water for 3-4 minutes.
Blend the raspberry mixture and pass through a fine sieve.
Turn out panna cottas and serve with doughnuts and sauce.