Baked blueberry doughnuts

MAKES 12 READY IN 45 mins

INGREDIENTS FOR THE

DOUGHNUTS ● 30G BUTTER, MELTED ● 150ML BUTTERMILK

● 3 CAMOMILE AND LAVENDER TEABAGS ● 150G SELF-RAISING FLOUR ● 75G CASTER SUGAR

● 1 MEDIUM ORGANIC EGG

● 100G BLUEBERRIES FOR

THE GLAZE ● 30G FRESH BLUEBERRIES ● 2TBSP LEMON JUICE ● 130G FONDANT ICING SUGAR ● 1TSP EDIBLE SHIMMER

YOU WILL NEED ● 2 X

6-HOLE DOUGHNUT TRAYS, GREASED ● PIPING BAGS

1 Heat the oven to 200C/ Gas 6. In a pan, melt the butter, then add the milk and 2 teabags and heat until steaming. Infuse for 5 mins.

2 Meanwhile, sift the flour and sugar into a bowl. Remove the teabags from the milk mix and beat in the egg. Pour into the flour mix and whisk until smooth.

Stir in 100g blueberries.

3 Pipe the batter into the moulds, leaving a 5mm gap at the top of each. Bake for 20 mins. Leave to cool.

4 For the glaze, heat the blueberries, juice and icing sugar with 1tsp water. Blitz, strain and stir in the edible shimmer. Allow to cool.

5 Dip the doughnuts into the glaze and sprinkle with flowers from the last teabag.