Homemade Boston Cream Doughnuts infused with cannabis from down in the dough, to the vanilla cream and up to the chocolate icing might just be the both the most gratifying way to cause and to cure munchies at the same time.
Cannabutter directions:1
Grind and decarb the cannabis flowers in the oven preheated to 250 degrees F for 25 Minutes.2
Meanwhile clarify the butter and remove all of the milk solids, filter through a coffee filter.3
Combine activated cannabis andDoughnuts Directions:4
Heat the milk until it is warm. In a large bowl, combine it with the yeast. Stir lightly, and let sit until foamy, about 5 minutes.5
Using an electric mixer or a stand mixer with a dough hook, beat the eggs, 1/2 cup of the infused butter (reserve remaining for future steps), sugar and salt into the yeast mixture. Add half of the flour and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
