Gluten Free Lemon And Lavender Doughnuts With Wild Blueberry Gla - cooking recipe

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

Preparation

Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk (1/2 cup milk and 1/4 cup buttermilk), sugar, salt, eggs, butter and flour.
Beat until mixed.
Cover and let rise until double, 50-60 minutes.
Add 3/4 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 1/2 cup of powder sugar, 3 tablespoons of wild blueberries, 1/2 teaspoon of vanilla, and 1-2 teaspoons of milk in a blender. Dip cooled doughnuts in glaze and place on a plate to set.