Gluten Free London Fog Doughnuts

By Tiffany Detweiler - Friday, June 01, 2018


·         3 tablespoons softened butter
·         1/3 cup vegetable oil
·         3/4 cup granulated sugar
·         1 tablespoon powdered earl grey tea leaves
·         2 large eggs
·         1 tablespoon vanilla extract
·         2 1/2 cups King Arthur Gluten Free Measure for Measure Flour
·         1 teaspoon baking powder
·         1 cup strongly brewed Earl Grey tea

·         1/2 cup confectioners' sugar
·         1/2 teaspoon of crushed dried lavender
·         1 teaspoon vanilla extract
·         1 tablespoon of water
1.    Heat frying oil to 375 degrees F ( use a deep-frying thermometer or a candy thermometer to gauge the heat of your oil)
2.    In a medium-sized bowl, beat together the butter, vegetable oil, sugar and tea leaves until smooth.
3.    Add the eggs, beating to combine.
4.    Stir in the vanilla and baking powder.
5.    Stir the gluten-free flour into the butter mixture alternately with the brewed earl grey, beginning and ending with the baking mix and making sure everything is thoroughly combined.
6.    Transfer the batter to a piping bag. Batter will resemble a choux pastry
7.    Pipe 12 rings of batter about 1 inch thick onto a tray lined with parchment paper.
8.    place in freezer for 30 minutes
9.    remove piped batter from freezer and fry in fryer until golden on all sides
10. place doughnuts on paper towels and allow to cool for 15 minutes
11. drizzle with Lavender Vanilla Icing and enjoy!
12. Yield: 12 doughnuts.

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