CBDonuts

The preparation for this recipe started the day before with making CBD butter.

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Ingredients for donuts:

  • 320 ml of warm rice milk
  • 7 g of dried yeast (1 package)
  • 1 teaspoon of sugar
  • 6 tablespoons of vegan CBD butter (room temperature)
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • half a teaspoon of salt
  • 1 tablespoon of apple cider vinegar
  • 400 g of all purpose flour
  • 100 g of spelt flour
  • 2 tablespoons of canola oil
  • 7 dl of canola oil for frying

Ingredients for the lemon glaze:

  • 40 ml of water
  • 40 g of sugar
  • 1 tablespoon of lemon juice

Ingredients for the cinnamon cover:

  • 10 g of vanilla sugar
  • 5 tablespoons of sugar
  • 1 teaspoon of cinnamon

Ingredients for the chocolate glaze:

  • 150 g of dark vegan chocolate
  • 4 tablespoons of cashews
  1. Mix rice milk, dried yeast and a teaspoon of sugar and let it sit aside for 10 minutes.
  2. Beat CBD butter with 2 tablespoons of sugar, salt and vanilla extract.
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  3. Put your mixer on slow speed and slowly start introducing yeast mixture to the butter. Add apple cider vinegar and slowly mix until all combined.
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  4. Sift the flour through a sieve and start adding it to the mixture, spoon by spoon. When you feel like the dough gets too thick for your mixer, continue with the spoon and at least start keading it with your hands until the dough gets nicely soft.
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  5. Cover the dough with 2 tablespoons of canola oil and cover it with a wet kitchen cloth. Leave it to rise in a warm place (22- 24°C) is a perfect temperature) for one hour.
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  6. Roll the dough 1.5 cm thick.
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    Cut out the donuts using a big and small cookie cutter.
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  7. Heat up 7 dl of canola oil. Best temperature for frying donuts is between 160- 170°C.
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    Fry donuts on both sides and place them on the cooling rack.
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  8. To prepare lemon glaze, heat up water and add sugar. Cook until dissolved and add lemon juice. We'll get a thick syrup.
  9. For cinnamon cover, mix sugar, vanilla sugar and cinnamon in a bowl.
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  10. Dip donuts in lemon syrup on a side and again in cinnamon and sugar mix.
    We'll get a nice sugar cover over the top of the donuts.
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  11. For chocolate glaze, melt pieces of dark chocolate in a double boiler.
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  12. Cut cashews into small pieces.
    Dip the sides of the donuts into the melted chocolate and sprinkle them with cashews. Place them on a cooling rack until the chocolate sets.
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