In a small saucepan, heat butter, oil, and milk on low-medium heat until the butter has just melted. Set aside to cool to room temperature. When you dip your finger into it, it should feel neither warm nor cold.

Meanwhile, in a separate bowl, stir together flour, sugar, pistachios, baking powder, baking soda, and salt.

Once the liquids have cooled, whisk in the egg and vanilla extract until combined.

Pour the liquid mixture into the flour mixture and fold with a silicone spatula until just combined. Don't overmix!

Transfer batter into a piping bag and snip about an inch off the tip of the bag. Pipe rings of batter into the donut moulds, filling them about ¾ full.

Bake for about 10 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Don't overbake!

Remove pan from oven and let sit for 2-3 minutes before transferring donuts to a wire rack to cool completely.

In a small pot, boil about 1 inch of water. Turn off the heat when it comes to a boil.

Add white chocolate, whipping cream, and raspberry jam to a heat-safe bowl. Place bowl into the pot, ensuring that it fits perfectly without touching the water and no water or steam can get inside the bowl.

Wait about 1 minute, and stir through until all the chocolate has melted.

Sift in powdered sugar. Mix until no lumps of sugar remain.

Remove bowl from the double boiler and let cool slightly for about 3-4 minutes or until the glaze texture is thick enough to coat the donuts but viscous enough drip off.

Dip donuts into the glaze halfway and pull out while wiggling around, letting the excess glaze drip off. Place on a wire rack and sprinkle tops with crushed pistachios before the glaze sets.