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