Combine flour, sugar, salt, and butter in a bowl.
Mix yeast with 150ml of water and stir into the flour mixture.
Knead the mixture until a smooth dough forms.
Cover the dough and let it rest for one hour until doubled in size.
Heat frying oil to 150°C.
Roll dough into small balls the size of golf balls.
Fry dough balls in batches for 4 minutes until golden.
Drain doughnuts on kitchen paper and roll in sugar.
Melt sugar in a pan to create a caramel.
Add brandy and carefully ignite to flambé the mixture.
Stir in orange juice, peaches, almonds, pistachios, and raspberries.
Warm the sauce for two minutes without breaking the raspberries.
Serve ice cream in bowls topped with doughnuts and fruit sauce.