Gluten Free Lemon and Lavender Doughnuts With Wild Blueberry Gla

READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    ounces yeast, package
  • 14
  • 12
    cup of lukewarm milk
  • 14
    cup lukewarm buttermilk
  • 12
    teaspoon salt
  • 3
    tablespoons melted butter
  • 14
    cup sugar
  • 2 12
    cups gluten-free flour
  • 1
  • 4
    drops of essential lemon oil
  • 4
    drops of essential lavender oil
  • 34
    cup of lukewarm milk
  • WILD BLUEBERRY GLAZE
  • 12
  • 3
    tablespoons wild blueberries
  • 12
    teaspoon vanilla
  • 1 -2
    teaspoon milk
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DIRECTIONS

  • Dissolve yeast in warm water in 2 1/2-quart bowl.
  • Add milk (1/2 cup milk and ¼ cup buttermilk), sugar, salt, eggs, butter and flour.
  • Beat until mixed.
  • Cover and let rise until double, 50-60 minutes.
  • Add ¾ cup of milk and briefly mix the dough. It should now be the consistency of cake mix. Adjust milk as needed.
  • Bake in doughnut pan at 425F for 7-10 minutes.
  • WILD BLUEBERRY GLAZE:
  • Blend ½ cup of powder sugar, 3 tablespoons of wild blueberries, ½ teaspoon of vanilla, and 1-2 teaspoons of milk in a blender. Dip cooled doughnuts in glaze and place on a plate to set.
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