Canna-Sufganiyot

Recipe by Jeff the 420 Chef


Ahhh the holidays are here, and nothing shouts Chanukah in Israel as loudly as the Sufganiyot vendors dotting the streets of Jerusalem and Tel Aviv! These soft and chewy deep-fried morsels commemorate the miracle of the Chanukah oil that burned for eight days in Jerusalem’s ancient holy temple, even though there was only enough oil to burn for one. The morsels are traditionally filled with either caramel or raspberry jelly.  

 

Prep and Idle Time: 2 hours

Frying time: less than 2 minutes

Approximate dosage:

THC 10%: 3mg

THC 15%: 4.5mg

THC 20%: 6mg

 

Note: For best results, line a baking pan with brown paper to drain donuts 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 voila!

 

Canna-Sufganiyot

Makes 24 donuts

 

Donuts

1/2 cup warm water (100—110 degrees F)

2 tablespoons active dry yeast

1/4 cup sugar

2 1/2 cups all-purpose flour

2 large eggs (room temperature)

2 tablespoons “light tasting” canna-butter, softened

2 teaspoons salt

4 cups vegetable oil (for frying)

1 cup canna-caramel filling (see below)

½ cup sugar cinnamon mix for rolling (1/2 cup sugar + 2 teaspoons cinnamon)

 

For Canna-Caramel Filling

½ stick grass fed butter, salted

½ stick “light tasting” canna-butter

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

 

Directions for Donuts

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Let sit for about 10 minutes.

In a large bowl, add flour and make a well in the center. 

Add eggs, yeast mixture, 1/4 cup sugar, softened canna-butter and salt. 

Stir with a wooden spoon until a sticky dough forms. 

Pour dough onto a well-floured work surface and knead for 8-10 minutes, until dough is smooth, soft, and springs back when poked.  

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-1 1/2 hours.  Dough should be double in size.

While dough is setting make caramel.

 

Directions for Canna-Caramel Filling

In a medium saucepan bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil.   

Add in canna-butter at the end and bring to boil.

Add in heavy cream and stir constantly.

Using a candy thermometer, bring caramel to 235ºF, just under the “softball” stage on the thermometer.

Remove from heat and mix in vanilla bean paste, cinnamon and salt. Set aside to cool.

Transfer dough to a lightly floured work surface and roll it out until it is 1/4-inch thick. 

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.

Heat oil in a large frying pan. Use a thermometer to make sure the oil is 370ºF. 

Sprinkle cinnamon-sugar mix onto the brown paper lining your baking pan.

Using a slotted spoon, carefully slip the rounds into the oil.

Fry until golden, about 35-40 seconds. Turn donuts over; fry until golden on other side, another 35-40 seconds. 

Remove donuts with slotted spoon and transfer to cinnamon-sugared coated brown paper lined baking sheet. 

Fill a pastry bag fitted with a #4 tip with the canna-caramel. 

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 cinnamon sugar.  

Serve warm and enjoy. As they say in Israel “Chanukah Sameach,” Happy Chanukah!

*Approximate dosage based on infusing 4 grams of cleaned, dried and decarbed cannabis into 1½ sticks of butter.

Emerald contributor since March 2012

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