420 Recipe: Double Infused Caramel Donut
In honour of National Donut Day, we wanted to share our take on one of our favourites, Nenshi’s Salted Caramel Donut from the infamous Jelly Modern Doughnuts. Doughy perfection topped with gooey caramel ganache, a maple butter drizzle and crunchy sea salt to balance out the sweetness… a thing of pure beauty. Our version is double infused, once in the caramel and again in the maple butter drizzle. The donut itself is not infused, which means you can whip up a batch and customize depending on your audience.
Writing this recipe proved to be extremely difficult because writing about donuts should be synonymous with eating donuts…but this is for your benefit, not mine.
Now, forewarning, there is multiple steps and processes for the end payout, but I promise you, it’s totally worth it. It’s true what they say, patience is a virtue.
For the donut you will need:
- 1¼ cups of milk
- 1 stick of butter
- 2 eggs
- ¼ cup of confectioner’s sugar
- 2 ¼ teaspoons of active dry yeast
- 2 cups of a neutral oil of your choice (vegetable, canola, etc.)
- 1 teaspoon of salt
- 4 ¼ cups of flour (plus a little extra to roll the dough)
- I teaspoon of honey or additional sugar of choice (optional)
- 1 large pot
- Cooking thermometre
- Heat up the milk until lukewarm, and then combine it with the yeast. Stir it for about five minutes, until it becomes foamy. You may add a tablespoon of honey or sugar at this point if you like, yeast loves sugar and will help it bloom.
- Beat the eggs, butter, salt, and sugar into the yeast mixture. This can be done in a stand mixer with a dough hook or simply by hand. Once the above ingredients are combined, add in half the flour and mix. Add in the remaining flour, little by little, until fully incorporated.
- Remove the dough from the bowl and put it onto a floured surface and knead until it’s smooth.
- Grease another bowl, and place dough in. Cover the bowl and wait one hour for the dough to rise.
- Remove the dough from the bowl and place onto a well-floured surface. Roll the dough out to about a 1/2 inch of thickness. If you have a round cookie cutter, that works best, but if not, you can achieve the same effect with the top of a glass. This recipe does not call for the centres to be cut out to create a traditional donut shape, however, if you like you can cut out the centres by pressing a shot glass into the dough.
- Distribute the donuts between two floured baking sheets, or any surface where the donuts are well spread out. Cover them up with a towel and let them rise for an additional 45 minutes to an hour. Ideally, they should be in a warm area to rise.
- Once the dough is fully risen, heat oil in a large pot to 375 degrees. Use your thermometre here to ensure consistent heat.
- Now, it’s time to start cooking these donuts. Place each donut in the oil and cook until golden brown on each side. This should be done in small batches as to not overcrowd the pot and lower the temperature of the oil. This should typically take around one to two minutes. Take the donuts out, and dry them on either a paper towel, or ideally, a cooling rack lined with cloth.
While the donuts cool, you can prepare the caramel sauce.
For the caramel sauce you will need:
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup heavy cream
- ½ cup cannabutter
- ½ cup water, distilled
- ½ teaspoon sea salt
- ½ tablespoon vanilla extract
- Mix the brown sugar, granulated sugar, heavy cream, CannaButter, water and salt together in saucepan over medium heat.
- Whisk constantly and gently for 8 minutes, or until sauce starts to thicken. Be careful not to burn. Adjust heat as necessary.
- Stir in the vanilla extract and heat for an additional minute.
- Turn off the stove and remove the pan from the heat. Allow sauce to cool for 5 minutes, until slightly thickened.
- The consistency here should be slightly thicker, still thin enough to be dunkable, but also viscous enough to stay on the donuts. This is a thicker caramel sauce, not a glaze.
- Transfer caramel sauce to bowl suitable for glazing the donuts.
- To glaze the donuts, simply dunk the donut midway into the glaze and voila!
Once dunked, allow to cool completely to ensure the caramel glaze and maple butter drizzle to stay separate. While the caramel sauce gets a moment alone with the donut, you can prepare the maple drizzle.
For the maple butter drizzle you will need:
- 1/2 cup cannabutter
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons maple flavouring
- 2 – 4 tablespoons milk
- Melt the cannabutter
- Add the confectioner’s sugar to the melted cannabutter, little by little, until fully combined
- Add Milk, a tablespoon at a time, until desired consistency. Again, the consistency here should be slightly more viscous. You want to be able to effectively drizzle while ensuring the maple butter can stand up on its own.
- Add the maple flavouring. By adding the flavouring last you are preserving the flavour, helping the maple to stand out from the caramel glaze
- Drizzle maple butter glaze. If you want to get fancy, add to a piping bag or plastic bag and cut a small incision on the corner to drizzle. If your feeling more abstract, simply use a spoon and drizzle on the donut. Aesthetics on the donut are always second to taste!
Finally, top with flaked sea salt and now your patience has paid off! ENJOY & Happy National Donut Day!
*Disclaimer: these recipes are for general inspiration, and are not created specifically for patient needs. In saying that, always stick to the amount of cannabis you are prescribed, despite what a recipe may reference.