Heat frying oil to 375 degrees F ( use a deep-frying thermometer or a candy thermometer to gauge the heat of your oil)
In a medium-sized bowl, beat together the butter, vegetable oil, sugar and tea leaves until smooth.
Add the eggs, beating to combine.
Stir in the vanilla and baking powder.
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.
Transfer the batter to a piping bag. Batter will resemble a choux pastry
Pipe 12 rings of batter about 1 inch thick onto a tray lined with parchment paper.
Place in freezer for 30 minutes
Remove piped batter from freezer and fry in fryer until golden on all sides
Place doughnuts on paper towels and allow to cool for 15 minutes
Drizzle with Lavender Vanilla Icing and enjoy!
Yield: 12 doughnuts.