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!
- 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
- Place 1 cup of butter in a mason jar.
- Break apart hash into rice-sized bits and drop into the mason jar with the butter, cover jar loosely with lid.
- Place jar in slow cooker and surround with warm water. Be careful not to get water inside the jar.
- Set slowcooker to low for 4 hours, stirring once halfway through.
- Remove and let cool for 10 minutes.
Cannabis Infused Hashies Recipe
- Soak raisins in boiling water for 10 minutes until plump. Drain well afterwards.
- Microwave milk for 45 seconds, pour into a large bowl. Add yeast and stir. Let stand for 10 minutes.
- Beat in raisins, sugar, infused hash butter, egg and salt. Then add flour.
- Beat for 5-10 minutes until dough pulls away cleanly from sides.
- Spray a medium bowl with oil and place dough inside. Cover with a damp tea towel for 1 hour until dough doubles in size.
- 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.
- Pour canola oil into pot until 1 inch deep. Heat to 350°F over medium. Adjust heat as necessary to maintain this temperature.
- Fry dough squares for 3-4 minutes on each side. Drain on paper towel.
- Combine icing sugar and water to make glaze.
- Dip warm dutchies into glaze and serve.