Weed Churros

Crispy, golden, and coated in cinnamon sugar churros are already a dream, but we’re taking them to the next level with a little green magic! These weed churros are infused with cannabis oil to give a nice twist to these recipe and make it perfect for dessert lovers and cannabis enthusiasts alike.

Let’s make those!

How to Make Weed Churros

Ingredients:

• 1 cup water.
• 2 1/2 tbsp unsalted butter (or infused butter).
• 1 tbsp sugar.
• 1/4 tsp salt.
• 1 cup all-purpose flour.
• 2 large eggs.
• 2 tbsp cannabis-infused coconut oil (or cannabutter).
• 2 cups vegetable oil.
• 1/2 cup sugar.
• 1 tsp cinnamon.
• Melted chocolate (optional).
• Dulce de leche (optional).
• Infused caramel sauce (optional).

Tools:

• Piping bag with a large star tip.
• Deep fryer or heavy-bottomed pot.
• Candy thermometer.
• Mixing bowls.
• Tongs.
• Paper towels.

Instructions:

1. Dough time: Grab a saucepan and set it over medium heat. Toss in the water, butter, a spoonful of sugar, and a pinch of salt. Stir it up until the butter’s melted and it’s starting to bubble a bit. Turn the heat down low and stir in the flour, keep at it ’til you’ve got a smooth dough that pulls away from the pan. Take it off the heat and let it cool for a bit.

2. Egg-cellent addition: Once the dough’s cooled down a tad, crack in the eggs one by one, mixing well after each one. You want a nice, smooth, pipeable dough. Now, stir in your cannabis-infused coconut oil (or butter) and mix it all together.

3. Oil up: Get your deep fryer or a heavy pot ready. Pour in the vegetable oil and heat it to 350°F (175°C). Getting the oil temp right is super important for crispy, golden churros.

4. Pipe dreams: Put the dough in a piping bag with a star tip. Pipe out 4-6 inch strips right into the hot oil. Use scissors to snip the ends. Fry each churro for 2-3 minutes on each side, flipping them until they’re golden brown. Take them out and let them drain on some paper towels.

5. Sugar rush: Mix up a half cup of sugar and some cinnamon in a shallow dish. While the churros are still warm, roll them around in the sugar mix so they’re completely covered.

6. Churro time: Enjoy your freshly made weed churros with your favorite dip. Melted chocolate, dulce de leche, or maybe some infused caramel sauce would be great. Just start with one churro, wait a bit, and see how you feel before having more.

Tips For Better Weed-Infused Churros

Perfecting cannabis-infused churros takes a bit of practice, but with the right techniques, you can achieve consistent, delicious results every time. Follow these expert tips to elevate your infused churro-making game.

• Get Those Measurements Right: A pinch too much flour or a splash too much liquid, and your dough’s gonna act up. Trust me, it matters!
  
  
• Watch the Oil Temp: 350°F (175°C) is your magic number. A kitchen thermometer is your best buddy here. Keep it steady for even cooking… no one likes greasy churros!
  
  
• Mix that Good Stuff Well: If you’re adding a cannabis infusion, make absolutely sure it’s mixed evenly. You don’t want any surprises, right?
  
  
• Don’t Cram the Fryer: Too many churros at once? The oil’s gonna cool down, and you’ll end up with soggy sadness. Give them some space to breathe!
  
  
• Pipe Them Like a Pro: Try to make your churros the same size. This way, they’ll all cook at the same speed. No one wants a raw center!
  
  
• Cool the Dough a Bit: Before you add the eggs, let the dough cool down a little. If it’s too hot, the eggs will cook too fast, and that’ll mess with the texture.

These weed churros are the perfect mix of sweet indulgence and cannabis bliss. Whether you’re hosting a party, chilling at home, or just satisfying the munchies, they’re guaranteed to be a hit.

Tried this recipe? Share your creations and tag me!

Happy Cooking!