DOUGHNUTS
· 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
LAVENDER VANILLA ICING
·
1/2 cup confectioners'
sugar
·
1/2 teaspoon of
crushed dried lavender
·
1 teaspoon vanilla
extract
·
1 tablespoon of water
INSTRUCTIONS
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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