The Dankest Dough-Nuts

The Dankest Dough-Nuts

February 7, 2019


If you’ve got some time to kill on a winter’s day, then why not try your hand at some homemade donuts! There’s a lot of waiting between steps, but time flies when you bake! 

The dough 
10 tsp or 4 packets of active dry yeast
14 cups flour
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

The “party” cream filling
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 flour

Start by making the cream. In a medium bowl whisk the egg yolks and set aside. In another smaller bowl mix the flour, 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 bubbles 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 stiff 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 flour, 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 left mine for six). It will continue to rise.  

Prepare either a large surface or several trays with flowered 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 flour as needed. Make small, flat 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 after frying and dry on paper towels to soak up some of the oil. 

Cool completely before filling with the cream (you may have extra depending on how much you fill them). You can also use jelly to fill 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.