StonePetal Edibles Cannabis Infused Hashies Recipe

This story originally appeared in Stash Volume 3. Click here to read the whole thing for free or buy a hard copy.

For a while, we’ve been playing with the concept of edibles made with flower, but this is different. We started with a Canadian classic: the dutchie. It’s a donut popularized by a well-known coffee shop named Tim Horton’s. You might’ve heard of them. While their dutchie is discontinued ours is just premiering.

Below we take you step-by-step through the making of cannabis infused Hashies: a crisp, flaky dough packed with rehydrated raisins (deep-fried to preserve their infused interior) and glazed with a sweet, sugary coating. Inside the dough we infuse a gram of hash. This hash is loaded with sesquiterpenes like beta-caryophyllene and farnesene which are more resilient to heat and enhance the tartness of the raisins. Grab yourself a dozen!

Ingredients

• 1 cup sultana raisins
• 1 cup 2% milk
• 8 g of quick-rise yeast
• 1/4 cup granulated sugar
• 1/4 cup melted, unsalted butter
• 1 egg
• 1/2 tsp salt
• 2.5 cups all purpose flower
• 2 cups icing sugar
• 1/4 cup water
• 1g of your favourite hash

Infusion Steps

1. Place 1 cup of butter in a mason jar.
2. Break apart hash into rice-sized bits and drop into the mason jar with the butter, cover jar loosely with lid.
3. Place jar in slow cooker and surround with warm water. Be careful not to get water inside the jar.
4. Set slowcooker to low for 4 hours, stirring once halfway through.
5. Remove and let cool for 10 minutes.

Cannabis Infused Hashies Recipe

1. Soak raisins in boiling water for 10 minutes until plump. Drain well afterwards.
2. Microwave milk for 45 seconds, pour into a large bowl. Add yeast and stir. Let stand for 10 minutes.
3. Beat in raisins, sugar, infused hash butter, egg and salt. Then add flour.
4. Beat for 5-10 minutes until dough pulls away cleanly from sides.
5. Spray a medium bowl with oil and place dough inside. Cover with a damp tea towel for 1 hour until dough doubles in size.
6. Line a large baking sheet with parchment paper and spray with oil. Flour a countertop or clean surface and roll out dough until 1/2 inch thick. Cut into 12 squares and transfer to parchment paper. Cover with a damp tea towel for 45 minutes.
7. Pour canola oil into pot until 1 inch deep. Heat to 350°F over medium. Adjust heat as necessary to maintain this temperature.
8. Fry dough squares for 3-4 minutes on each side. Drain on paper towel.
9. Combine icing sugar and water to make glaze.
10. Dip warm dutchies into glaze and serve.