Baking CBD orange brioche doughnuts with Cloudy Kitchen!
by Ashley Ballard
We are excited to share these amazing orange brioche CBD doughnuts from food blogger Erin Clarkson of Cloudy Kitchen! An avid user of our tincture, as well as our Zen Pets for her foster kittens, Erin wanted to create a recipe for us that would implement baking with CBD oil, complement our orange flavor in our hemp CBD tincture, and create doughnuts that are sweet, creative, and also beautiful to look at.
Here's a note from Erin on including our CBD in the recipe and baking with CBD oil:
"[Something] that I love about Populum is the taste - it contains a cold pressed orange oil, which makes it super easy to take - I usually just drop it straight into my mouth, but have been meaning to try it in baking for a long while now. I incorporated it into the glaze of these doughnuts.
I was originally going to use an orange juice to provide the liquid and then add the CBD oil alongside, but after a few tests, we found that the oil alone was enough to provide a beautiful, subtle orange flavour to the doughnuts, which complimented the zest in the dough. The doughnuts themselves are super easy to make - I just went with my very favourite brioche dough, which I made the night before, cutting down on the rising time needed the day of, and making rolling out the dough a breeze (cold brioche dough is super, super easy to work with!). You can absolutely mix up the glaze of this if you wanted to try a different variation, but I love that it is a super delicious, fun way to take your CBD if you are looking to switch it up a little!
Populum is an amazing company and I am super proud to work with them - their oil is super high quality, tastes great, and they are transparent about their business practices. Everything comes in beautiful packaging, along with a lab report of the latest breakdown of what is in your product."
Erin is using the Populum 1000 mg hemp CBD oil tincture in the glaze. Check out the full recipe below!
Orange Brioche Doughnuts with Orange CBD Glaze
- Makes about 12 doughnuts -
Ingredients
- 1 envelope (2 1/4 tsp) active dry yeast
- 240g whole milk, lukewarm
- 4 Tbsp (50g) sugar, divided
- 1 1/2 Tbsp freshly grated orange zest
- 565g (3 3/4 cups) all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 90g (6 tbsp) unsalted butter, at room temperature
- Neutral oil, for frying
- 200g Powdered sugar, Sifted
- 2-3 Tbsp heavy cream (see notes)
- 1-2 droppers of Populum Full Spectrum Hemp Oil, to taste (see notes)
- Orange gel food colouring (optional)
- Sprinkles to finish (Optional)
Method
- 1.In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- 2.In the bowl of a stand mixer fitted with the dough hook, add the sugar and orange zest, rubbing with your fingers to incorporate the zest into the sugar. Add the flour and salt. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
- 3.Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 10 minutes, until the dough is very soft and smooth.
- 4.Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. You can also place the dough into the fridge, and do the first rise overnight.
- 5.Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
- 6.Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
- 7.In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
- 8.Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 2 1/2 to 3 minutes on each side until golden brown, flipping every 30 seconds. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.
- 9.Place the powdered sugar in a medium bowl. Add the cream a Tbsp at a time, until you have a thick glaze - you want something that just runs off your spoon. Add the Populum CBD oil, and orange food colour, if using, and stir to combine. Dip the doughnuts in the glaze, allowing any excess to drip off, before placing on a wire rack. Sprinkle with sprinkles if using, and leave to allow the glaze to set.
- 10.Best eaten on the day they are made.
A few wee tips:
- I used the 1000mg oil in these because it is what I usually take - but you can use whatever you like in here. When I first started taking Populum, I started with the 250mg oil and worked my way up.
- If you don’t have any access to the CBD oil, a little orange extract to taste in the glaze will be delicious, or you can replace some of the heavy cream in the recipe with a little freshly squeezed orange juice.
- I made the dough the night before - the great thing about this brioche recipe is that it can be done both ways, making the dough the day of, or the night before and doing the first rise in the fridge overnight.
- Some people use a doughnut cutter, but I don’t have one, so just used two circle cutters. If you don’t want to make doughnuts with holes in the middle, just skip the middle hole. The doughnut holes are great for testing the oil temp, and for a sneaky wee snack while you are frying!
- A thermometer is a must for frying - if the oil is too hot, the doughnuts won’t cook properly in the middle, and if it is too cold, they will absorb too much and will be greasy, so a thermometer is needed to help you get the right temperature. Make sure you check the temp of the oil and adjust before you fry each batch. I use a cast iron dutch oven to fry in, which helps to regulate the temperature too.
- I have added a general guideline of the cream to add in the glaze - I find it varies a little every time, so start adding the cream a tablespoon at a time, until you have a glaze consistency you are happy with. I like to use the doughnut holes as a test!
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