Cannabis Beaver Tails are a great breakfast or afternoon snack

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This recipe is certain to become a great hit for cannabis fans

You no longer have to travel to Canada to try one of its most famous desserts: Beaver Tails. Beaver Tails is a dessert made from a whole wheat dough that is then fried in canola oil and covered with a little sugar, and, over time, has become one of the favorite dishes to accompany breakfast or a coffee afternoon. The good thing is that today, with the weekend approaching, we have the possibility to take this recipe to another level by adding a little cannabis to be on high.

In order to make these cannabis-infused beaver tails, you’ll need the following:

1/4 C warm water
1 package active dry yeast
1/2 C warmed milk
2 T cannabis-infused butter melted and slightly cooled
2 T granulated sugar
1/2 t salt
1/2 t vanilla extract
1 large egg
2 3/4 C all-purpose flour plus extra for dusting
About 3 C vegetable oil for frying.

And for the topping, you will need:

3/4 C granulated sugar
1 T ground cinnamon.

To start, combine the warm milk, warm water, yeast and 1 teaspoon OF sugar in the bowl of a stand mixer. Then, let it sit for about ten minutes or until you notice that the texture is frothy. Add the melted cannabis butter, salt, sugar, vanilla, and egg. Using the dough hook on the mixer, add the flour and mix until the dough comes together and no longer sticks to the sides of the bowl. Increase the mixer speed to knead the dough for about five minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour.

Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let rise until doubled in size, about 1 hour. Punch dough down and transfer to a lightly floured surface. Cut into 8 equal-sized pieces and shape each piece into an oblong shape. Use a rolling pin to flatten and roll out each piece of dough into an oval. Use a knife to score a crisscross pattern on the top of the dough. Transfer the doughnuts to a lightly floured baking sheet, cover with a kitchen towel and let rest for 30 minutes.

Once done, mix cinnamon and sugar in a large bowl. and set aside. Next, add about two inches of oil to a large skillet and heat to 350°F or until a little batter drops into the oil and floats to the surface sizzling. Keep an eye on the oil during the cooking process and be sure to lower the temperature if you see it smoking. Fry the beaver tails for about 30 seconds per side or until golden brown. Remove to the cinnamon/sugar bowl and turn to coat. Serve immediately and enjoy an exquisite dish.