Ahhh… the holidays are here, and nothing shouts Hanukkah in Israel as loudly as the sufganiyot vendors dotting the streets of Jerusalem and Tel Aviv. Their soft and chewy deep-fried holiday doughnuts commemorate the miracle of the Hanukkah oil that burned for eight days in Jerusalem’s Holy Temple, even though there was only enough oil to burn for one.
Sufganiyot are traditionally filled with either caramel, custard or raspberry jelly. Here I created a medicated caramel-Nutella version. You can serve these alongside a “virgin sister” version filled with jelly or custard for those who prefer not to medicate.
Prep and idle time: 2½ hours
Frying time: less than 2 minutes
THC 10%: 3mg
THC 15%: 4.5mg
THC 20%: 6mg
Makes 24 doughnuts
Note: For best results, line a baking pan with brown paper to drain doughnuts after frying. You can buy a large paper bag for 10 cents at your local grocery store, cut it down the sides, spread it out and voilà!
Infused Caramel-Nutella Holiday Doughnuts
½ cup warm water (100 degrees to 110 degrees)
2 tablespoons active dry yeast
¼ cup sugar
2½ cups all-purpose flour
2 large eggs (room temperature)
2 tablespoons Light-Tasting Cannabutter, softened (use non-infused butter for “virgin sister” version)
2 teaspoons salt
4 cups vegetable oil (for frying)
1 cup canna-caramel filling (see below)
Powdered sugar (you can add ½ teaspoon cinnamon for an additional level of flavor)
For Canna-Caramel Filling
½ stick grass fed butter, salted
½ stick Light-Tasting Cannabutter
1 cup brown sugar
½ cup light corn syrup
½ cup sweetened condensed milk
1 tablespoon pure vanilla bean paste
½ cup sweetened condensed milk
1 tablespoon heavy cream
½ teaspoon salt
1 dash cinnamon
1) In a small bowl, combine yeast, warm water and 1 teaspoon sugar. Let sit for about 10 minutes.
2) In a large bowl, add flower and make a well in the center. Add eggs, yeast mixture, ¼ cup sugar, softened canna-butter and salt. Stir with a wooden or until a sticky dough forms.
3) Pour dough onto a well-floured work surface and knead for 8–10 minutes, until dough is smooth, soft, and springs back when poked.
4) Transfer dough to an oiled bowl and cover with either a towel or plastic wrap. Set aside in a warm place to rise for 1 to 1½ hours. Dough should be double in size.
5) While dough is setting, make caramel: In a Medium sauce pot bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil. Add in Canna-butter at the end and bring to boil.
6) Add in heavy cream and stir constantly.
7) Using a candy thermometer, bring caramel to 235º F just under the “softball” stage on the thermometer.
8) Remove from heat and mix in vanilla bean paste, cinnamon and salt. Set aside to cool.
9) Transfer dough to a lightly floured work surface and roll it out until it is ¼-inch thick.
10) Use a drinking glass or cookie cutter to cut (24) 2-inch rounds. Cover with plastic wrap; let rise 18 minutes. The rounds should puff up.
11) Heat oil in a large frying pan. Use a thermometer to make sure the oil is 370º F.
12) Sprinkle Cinnamon Sugar mix onto the brown paper lining your baking pan.
13) Using a slotted spoon, carefully slip the rounds into the oil. Fry until golden, about 35–40 seconds. Turn doughnuts over; fry until golden on other side, another 35–40 seconds. Remove doughnuts with slotted spoon and transfer to cinnamon-sugared coated brown paper lined baking sheet.
14) Fill a pastry bag fitted with a #4 tip with the canna-caramel on one side of the bag and Nutella on the opposite side (this will create a swirl affect).
15) Use a toothpick to poke a hole on the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons caramel into each doughnut. Sprinkle tops with powdered sugar. Serve warm and enjoy.
As they say in Israel “Hanukkah Sameach”, Happy Hanukkah.
*Approximate dosage based on infusing 4 grams of cleaned, dried and decarbed cannabis into 1½ sticks of butter.
Reprinted from “The 420 Gourmet” by JeffThe420Chef. Copyright © 2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.