Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Gluten Free Lemon and Lavender Doughnuts With Wild Blueberry Gla
At a Glance
- Total
- 20 min
- Servings
- 12.00 serving(s)
Categories
- Dessert
- Baked
Dietary
- Gluten-free
Allergens
- Milk
- Egg
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gluten Free Lemon and Lavender Doughnuts With Wild Blueberry Gla brings together 1 1/4 ounces yeast, package, 1/4 cup warm water, 1/2 cup of lukewarm milk in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Equipment
2 1/2-quart bowl, doughnut pan, blender
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
- 1/2 cup powdered sugar
- 3 tablespoons wild blueberries
- 1/2 teaspoon vanilla
- 1 -2 teaspoon milk
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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.
Keep Cooking
More yeast Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
