Gluten Free Lemon and Lavender Doughnuts With Wild Blueberry Gla
photo by Kathy T.
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 1⁄4 ounces yeast, package
- 1⁄4 cup warm water
- 1⁄2 cup of lukewarm milk
- 1⁄4 cup lukewarm buttermilk
- 1⁄2 teaspoon salt
- 3 tablespoons melted butter
- 1⁄4 cup sugar
- 2 1⁄2 cups gluten-free flour
- 1 egg
- 4 drops of essential lemon oil
- 4 drops of essential lavender oil
- 3⁄4 cup of lukewarm milk
-
WILD BLUEBERRY GLAZE
- 1⁄2 cup powdered sugar
- 3 tablespoons wild blueberries
- 1⁄2 teaspoon vanilla
- 1 -2 teaspoon milk
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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RECIPE SUBMITTED BY
Mom to a toddler, wife to a foodie, and always looking for new recipes to try on my family. www.adventureinoil.com