Bring the butter, oil and milk to the boil, take off the heat. Stir in the flour, sugar, baking powder and salt and knead into soft dough. Divide into balls and flatten slightly on lightly dusted surface. Press the centre of the ring with your thumb to obtain a ring. Deep fry in moderately hot oil for 2 minutes on each side. Pat dry on kitchen absorbent paper and roll into caster sugar. To make the coulis, bring to the boil the berries, together with the sugar, lemon juice & 125 ml of water. Take off the heat as soon as it boils, allow cooling completely and chill. Serve the doughnuts whilst still hot with the fruit coulis and whipped cream