Vol 9. Edition 3
News from CannaTown
Recipes from Cousin D
e Dankest Doughnuts If you’ve got some time to kill, then why not try your hand at life's penultimate cuisine: homemade donuts! ere’s a lot of waiting between steps, but time ies when you bake . Ingredients e dough 10 tsp or 4 packets of active dry yeast 14 cups our 2 and 1/2 cups whole milk 4 cups sugar 12 eggs 3 Sticks butter salted (or add 6 tsp salt if not) Oil - for frying Powdered sugar - for dusting e “party” cream lling 2 and 1/2 cups whole milk 3/4 cup sugar 1/4 cup corn syrup w/ 1000mg active THC 8 egg yolks 2 capfuls of vanilla or almond extract. 3/4 cup heavy cream 1/2 cup our Directions Start by making the cream. In a medium bowl whisk the egg yolks and set aside. In another smaller bowl mix the our, sugar and salt. Slowly whisk the dry into the egg until it makes a batter texture of sorts. Set mix aside. Heat milk on medium until you see bub- bles form round the edge. Remove from heat and very slowly add to the egg mix whisking constantly until well-incorporated. Return to heat and continue to whisk until it starts to boil and thicken. Remove from heat immediately when you feel it thicken, and incorporate the infused corn syrup. Place in fridge to cool completely for 2 to 4 hours. Whip the heavy cream and vanilla until you have sti peaks. Fold into the cooled cream and place back into the fridge until you need it. Now to the dough. I’m a big fan of washing your hands and just getting in there. In a large bowl allow the whole milk to come to
room temperature and dissolve the yeast in it for a few minutes. Mix in the our, sugar and eggs until everything comes together. It will still be sticky and slimy at this stage. Add the three sticks of room temperature butter (this is where working by hand works best). When you’ve got a fully-mixed dough ball, cover the bowl with plastic wrap and place in the fridge for a few hours (I le mine for six). It will continue to rise. Prepare either a large surface or sev- eral trays with owered parchment paper. Remove the dough from the fridge and start pulling small chunks about the size of a cutie orange, rolling in your hands with additional our as needed. Make small, at circles and place them on parchment paper. Allow time to rise and double in size. Using a large fry pan or deep side electric skillet, heat oil for frying to 350 degrees. I found approximately 2 minutes per side of the dough chunks gave them the best golden color. Remove aer frying and dry on paper towels to soak up some of the oil. Cool completely before lling with the cream (you may have extra depending on how much you ll them). You can also use jelly to ll some for a fruit-and cream taste. Finish by tossing in powdered sugar for the ultimate mouthwatering presentation. Divided perfectly, makes 40 at 25mg each.
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