Gluten Free Lemon And Lavender Doughnuts With Wild Blueberry Gla

• 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

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk (1/2 cup milk and 1/4 cup buttermilk), sugar, salt, eggs, butter and flour.
3. Beat until mixed.
4. Cover and let rise until double, 50-60 minutes.
5. Add 3/4 cup of milk and briefly mix the dough. It should now be the consistency of cake mix. Adjust milk as needed.
6. Bake in doughnut pan at 425F for 7-10 minutes.
7. WILD BLUEBERRY GLAZE:
8. 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.

yeast, water, milk, buttermilk, salt, butter, sugar, flour, egg, lemon oil, lavender oil, milk, glaze, powdered sugar, wild blueberries, vanilla, milk

Taken from www.food.com/recipe/gluten-free-lemon-and-lavender-doughnuts-with-wild-blueberry-gla-523245 (may not work)