Blueberry-glazed Earl Grey doughnuts

Blueberry glazed earl grey doughnuts

We did it. We got married. Which probably isn’t all that surprising considering we’ve been together for seven and a half years. But I think the fact that the woman who, for most of her adult life, maintained that she was never going to get married now has wedding band on her finger – well, I think that’s worthy of a celebration. And pretty fucking awesome.

There’s a lot I want to tell you about our trip. Like how I picnicked with Amy and some seals and rode bikes up to a 3,000 year old fort with some of my favorite people. Then we went to Dublin and ingested too much hard liquor and stayed up until 3AM eating allllll the chocolate and woke up the next morning – still a little woozy – and ran around like a mad woman trying to finalize everything for the wedding. Just before I left town, I put the finishing touches on our wedding cake but was still giving myself an ulcer over the fact that it had yet to be carried down four flights of stairs and over a bridge and up another two flights of stairs before being assembled at our reception venue. And then I realized I never got a picture of the final product. The cake that ate up a good 15 hours of my time in Dublin. But thankfully Ali V. was there to document the entire ordeal.

Side note: Sometime in the near future I’m going to tell you about how I made my wedding cake in Ireland. In someone else’s apartment. When making a wedding cake is the last thing anyone should be doing in the days leading up to one of the most monumental events of their relationship.

But anyway.

We’re in Stockholm now and are eating our way through this city in the same way we ate our way through Copenhagen. We head back to Denver later this week and although I’m bummed the trip is coming to an end, I can’t wait to get home and unpack and bake something that isn’t a wedding cake. And plan our honeymoon to Bolivia + Peru. In the meantime, I’ve got doughnuts for you. My new favorite doughnuts. Which I almost didn’t post because sometimes I’m overly critical of my work (ahem, these photos) – but I figured you guys wouldn’t care about photo orientation or composition because DOUGHNUTS.

Hopefully I’m right.

Brewin'DOUGHNUTSMore doughnutsBlueberry glazed earl grey doughnutsBlueberry glazed earl grey doughnutsBlueberry glazed earl grey doughnutsBlueberry glazed earl grey doughnutsBlueberry glazed earl grey doughnuts

PS – If you were thinking about signing up for the trip to Iceland, now is the time as registration will be closing soon.

Notes: If you’re not a fan of earl grey tea, feel free to substitute your favorite variety. Or skip the tea and flavor the doughnuts with your favorite warm spices, instead. Califia makes a kickass vanilla coconut horchata that would make for some delicious horchata doughnuts, but I’ve got horchata snickerdoodles coming soon so don’t burn yourself out, yo! I divide the almondmilk so that it can be added to the batter immediately, instead of requiring 15-20 minutes to cool – so don’t skip that step. I make blueberry juice by simmering a big handful of frozen blueberries + a tablespoon of water over medium high heat (if you use the store bought stuff, your icing may be much lighter in color). I use two different kinds of flour because I found that the texture of the doughnuts was much better with a bit of starch. If you don’t have cake flour on hand, you can make your own: 3/4 cup plus two tablespoons unbleached flour + 2 tablespoons potato/corn starch = 1 cup cake flour. Just make sure you sift it a few times.

This post is sponsored by Califia Farms. All opinions are my own, and I think Califia rules.

BLUEBERRY-GLAZED EARL GREY DOUGHNUTS

Doughnut batter
1 cup (200g) Califia Farms unsweetened vanilla almondmilk, cold and divided
2-4 earl grey tea bags
1/4 cup (50g) refined coconut oil, melted
1/2 (100g) cup brown sugar
1 teaspoon pure vanilla extract
1 cup (148g) unbleached cake flour
2/3 cup (90g) unbleached flour

1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

Blueberry glaze
1 cup powdered cane sugar
2-3 tablespoons blueberry juice (see notes above)

Topping
Flaked coconut
Sprinkles
Vanilla glaze

Preheat oven to 325˚F. Lightly spray two 6 cavity doughnut pans with oil; set aside. Line a drinking glass with a piping or ziplock bag; set aside. In a small saucepan over medium heat, bring 1/2 cup of the almondmilk to a light rumble. Remove from heat and add tea bags, then let steep for five minutes. Once the tea has steeped, stir in the remaining almondmilk.

In a large mixing bowl, combine the oil, sugar, vanilla extract, and earl grey almondmilk; whisk thoroughly to combine then set mixture aside for 10 minutes to allow the sugar to dissolve a bit. In a small mixing bowl, whisk together the flours, baking powder, salt. When the wet mixture is ready, create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until the lumps disappear (be sure not to over mix or else your doughnuts will be dense). Pour the batter into the prepared piping bag and (if using a ziplock, snip the corner about 1/2″ up) fill each doughnut cavity 2/3 full. You should have just enough batter to fill the two pans. Bake at 325˚F for 14-16 minutes, until golden. Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl. Whisk in the blueberry juice, one tablespoon at a time, until the glaze reaches the desired consistency. When doughnuts have cooled, dip into glaze then transfer to a baking sheet lined with parchment paper. Top with desired toppings then let the doughnuts sit until the glaze has hardened; about 1 hour. Doughnuts are best served the day of, but will keep (un-iced) at room temperature for up to three days, loosely covered with plastic. Ice as needed.

Yield: 12 doughnuts

36 Comments

  • Reply Abby @ The Frosted Vegan 30 June 2015 at 7:12 AM

    Congrats lady! I loved seeing a few pictures on Instagram and you looked gorrrgeous! What a lovely way to celebrate your love :) p.s. These pictures are bomb ass, per the usual, FYI.

  • Reply Cady 30 June 2015 at 8:35 AM

    These are monumental doughnuts and a monumental story! Hashtag hooray ThomAsh SO hard!

  • Reply Sydney | Modern Granola 30 June 2015 at 9:20 AM

    Congratulations! Snaps for making your own wedding cake in a foreign country, presumably at different altitudes, and in a new-to-you oven! That’s a serious pile-on of awesome!
    These doughnuts sound delicious and look beautiful. I’m pumped to hear about your snickerdoodle cookies now!
    All my best!
    xx Sydney

  • Reply Amy 30 June 2015 at 9:21 AM

    HEY BABE! A big fat congrats to you and Thom – looked like such a beautiful day! I hope you’re having the best time exploring Scandinavia together. I’ve been dreaming about that picnic since we left the Aran Islands…now I’ll be dreaming about these donuts too. Big hugs! xo

  • Reply Izzy | Common + Comfort 30 June 2015 at 11:23 AM

    Congrats!! Oh Ashlae, these look beautiful! I am SO craving donuts right now.

  • Reply Katrina @ Warm Vanilla Sugar 30 June 2015 at 11:58 AM

    This is such a cool flavour! Love that bright colour!

  • Reply Kimiko 30 June 2015 at 12:41 PM

    CONGRATULATIONSSSSSSSSSSS!!! From Instagram, everything looked stunning and incredibly joyous!! So SO SO beautiful. Also. Will be making these donuts… They look divine.

  • Reply Elizabeth 30 June 2015 at 12:53 PM

    I’m sitting here, drooling. These look almost as incredible as your wedding was. om nom nom.

  • Reply Kathryn 30 June 2015 at 12:57 PM

    High five! I hope you guys had the most perfect day ever xo

  • Reply Barb@ThatWasVegan 30 June 2015 at 1:07 PM

    A.) Congrats! B.) The photo’s are gorgeous, and C.) Please make me some donuts. We live in the same city for crying out loud!! :)

  • Reply Amy B in Portland 30 June 2015 at 1:14 PM

    Mazel tov Ashlae and Thom. Wishing you a long and happy life together. Thanks for sharing your lives with us…and your yummy eating and recipes!

  • Reply Abby 30 June 2015 at 2:53 PM

    Okay, first of all…. CONGRATULATIONS, Ashale! The wedding photos you posted on Instagram were absolutely gorgeous. <3

    Second of all… these doughnuts are beautiful. That vibrant glaze! I'm obsessed.

    Can't wait to hear more about your wedding cake adventures. xx

  • Reply The Vegan Cookie Fairy 30 June 2015 at 3:06 PM

    Perfect! I just got a doughnut pan and needed a good recipe to try.

    Also, CONGRATULATIONS!!!!!!!!

  • Reply Kasey 30 June 2015 at 3:52 PM

    Congratulations, lady! Your wedding looked absolutely stunning (and your dress!!) I hope you’re enjoying your travels. All places I’m dying to visit. x

  • Reply Hannah | The Swirling Spoon 30 June 2015 at 3:59 PM

    Congratulationsssssssssngngngg!!! YAY! Your post-wedding-not-even-honeymoon-yet travelling looks so fun on Instagram!

  • Reply Dani 30 June 2015 at 5:41 PM

    Congratulations! and also congrats at making your own wedding cake and in someone else’s kitchen!! Can’t wait to hear all about it… AND love both your dresses :) such a lovely surprise!

    This recipe is just another of the many excuses I need to buy a donut pan… seriously I’m missing out! (also think your photo’s are great!) x

  • Reply genevieve @ gratitude & greens 30 June 2015 at 6:52 PM

    Congrats girl!!! So happy for you and Thom! Here’s to a lifetime of love and happiness to the both of you. And you deserve the biggest of high 5s for making your own wedding cake… in another country… in someone else’s kitchen… and carrying it up and down several flights of stairs. These doughnuts look like the bomb diggity and you’re totally right: who cares about composition and photo orientation because DOUGHNUTS. They still look rockin’ to me!

  • Reply Sarah | Well and Full 30 June 2015 at 7:22 PM

    CONGRATULATIONS ASHLAE!! You looked absolutely radiant at your wedding, I’m so happy for you and Thom!! And these doughnuts… WOW. This is perfect, I’m just coming off a doughnut high from my visit to Denver (thanks Voodoo) and these babies might just be the answer to my troubles. :) Congrats again pretty lady!!

  • Reply lately//june | Spices and Spatulas 1 July 2015 at 7:05 AM

    […] Ashlae got married!! And from all the Instagram stalking I did, it looked so unbelievably beautiful. Can someone I know plz can married somewhere like this, I’ll make your wedding cake. […]

  • Reply Chelsea @ Chelsea's Healthy Kitchen 1 July 2015 at 7:21 AM

    Congrats!!! So happy for you guys. :)

    And these doughnuts look amazing. I’ve been really into baking with earl grey lately – love the idea to pair the flavour with blueberries!

  • Reply Andrea 1 July 2015 at 7:46 AM

    Well, Ashlae, you chose a pretty unique destination for your honeymoon. This side of the hemisphere will be excited to welcome you! As a bolivian (huge) fan of this blog, I’m looking forward to seeing what you have to say about my country. Congratulations on getting married!

  • Reply Cassie Tran 1 July 2015 at 7:48 AM

    Congratulations honey!

  • Reply Becca | Spices and Spatulas 1 July 2015 at 8:48 AM

    Congratulations lady (and Thom!)!! Every moment of your wedding adventure sounds wonderful. And that dress?! Unbelievably gorgeous. I hope your married life is as vibrant and exciting as all the food you make xo

  • Reply Shelley | Sevengrams 1 July 2015 at 7:56 PM

    Congrats on the wedding! Also, you’re crazy — these photos are totally stunning, and make me want to hop to the kitchen IMMEDIATELY and whip up a batch. That glaze! Whoa! Just finished listening to your interview on One Part, and it was just wonderful!

  • Reply June 2015 – Saw/Ate/Read » roamingtaste.com 2 July 2015 at 4:54 AM

    […] Cooking which makes healthier eating look an easy task. The second is from Oh Lady Cakes and her Blueberry Glazed Earl Grey Doughnuts. Doughnuts have been on the plan for some time and I’ve yet to invest in a donut tin but these […]

  • Reply Melissa @ Treats With a Twist 2 July 2015 at 7:36 AM

    THESE PHOTOS are just gorgeous, so don’t worry!! And congratulations!!

  • Reply lynn @ the actor’s diet 2 July 2015 at 8:40 PM

    Welcome to the wedding club!

  • Reply The Vegan Cookie Fairy 4 July 2015 at 1:40 PM

    So I just made these (minus the tea, because I just wanted a plain doughnut) and with vegan butter instead of coconut oil, and they were ace. I devoured two within about five minutes of taking them out of the oven. YUM. Thanks!

  • Reply Sus @ roughmeasures.com 5 July 2015 at 2:24 PM

    Massive congratulations to the both of you. Your photos of the day / days surrounding the wedding are truly beautiful. It looks like a seriously picture perfect occasion. Props on the wedding cake too! That’s some effort!
    These doughnuts look so eye-catching and delectable. The photos are AWESOME, so don’t think otherwise!
    Enjoy your post-wedding haze of happiness! xxx

  • Reply Jade Sheldon-Burnsed 5 July 2015 at 2:53 PM

    Congratulations again, you two! I never pictured myself getting married either. Now, my husband and I have just celebrated three years wed and 8 years together. Love is a beautiful thing…

  • Reply Brother Bear 6 July 2015 at 4:46 AM

    I’d never though i’d find my morning tea make its way into my morning doughnut in my lifetime. But this I approve of!

  • Reply Jess @ alittlealice.com 6 July 2015 at 5:15 AM

    congratulations you two!!! what wonderful memories you’ve made!!! and that sneaky ceremony was genius! all the best for the years to come!!

  • Reply steph 7 July 2015 at 10:44 AM

    congrats!!! the sneakpeek photos you have on insta are so beautiful, i cannot wait to see everything else!! wishing you and thom the best :)

  • Reply Gluten-Free Vegan Doughnuts (3 Recipes!) - The Vegan Cookie Fairy 26 July 2015 at 3:10 PM

    […] Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.) And I have to say… […]

  • Reply Liana Tam 19 September 2016 at 12:04 AM

    I made these today and they tasted AMAZING! Thank you for the recipe!

  • Leave a Reply