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Marijuana Boston Cream Doughnuts

Yields16 ServingsPrep Time3 hrs 20 minsCook Time40 minsTotal Time4 hrs

Homemade Boston Cream Doughnuts infused with cannabis from down in the dough, to the vanilla cream and up to the chocolate icing might just be the both the most gratifying way to cause and to cure munchies at the same time.

For Cannabis Butter
 16 tablespoons (2 sticks) butter
 ⅛ - ¼ oz dried cannabis flowers, or shake, trim etc..
For Doughnuts
 1 ¼ cups milk
 2 ¼ teaspoons (one package) active dry yeast
 2 eggs
 ½ cup cannabis butter from 1st steps, melted
 ¼ cup granulated sugar
 1 teaspoon salt
 4 ¼ cups all-purpose flour, plus more for rolling out the dough
 2 quarts neutral oil, for frying, plus more for the bowl
For Custard Filling
 1⁄2 cup sugar
 1⁄4 cup cornstarch
 1⁄4 teaspoon salt
 2 cups milk
 2 tablespoons cannabis butter from 1st steps, melted
 4 egg yolks
 1 teaspoon vanilla
For chocolate dipping sauce
 1 large bar of chocolate
 1 tablespoon cannabis butter from 1st steps, melted
Cannabutter directions:

Grind and decarb the cannabis flowers in the oven preheated to 250 degrees F for 25 Minutes.


Meanwhile clarify the butter and remove all of the milk solids, filter through a coffee filter.


Combine activated cannabis and

Doughnuts Directions:

Heat the milk until it is warm. In a large bowl, combine it with the yeast. Stir lightly, and let sit until foamy, about 5 minutes.


Using an electric mixer or a stand mixer with a dough hook, beat the eggs, 1/2 cup of the infused butter (reserve remaining for future steps), sugar and salt into the yeast mixture. Add half of the flour and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.


Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.


Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover lightly and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes.


About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.


Carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, after 45 seconds to a minute, use tongs to flip and cook until they’re deep golden all over. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

Custard Filling Directions:

Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire whisk until blended. Cook over medium heat, stirring constantly until thickened. Cool completely.

Chocolate Icing Direction:

Combine 1 tablespoon remaining cannabis butter and 2 regular or 1 large chocolate bar into a double boiler. Whisk and heat until glossy and smooth. Remove from heat and dip donuts into chocolate or drizzle over the top as desired. Let cool and serve.

Nutrition Facts

Servings 16