Orange Brioche Doughnuts with Orange CBD Glaze


 
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd
Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Hi! I am super excited to be finally sharing this recipe I worked on a while back with a fave brand of mine. It’s been a hot minute since I posted a doughnut recipe around here, so today we are going for a classic - a yeast raised brioche doughnut, loaded up with orange zest to give it an amazing flavour, and finished off with an Orange CBD glaze. And sprinkles. Because, always sprinkles.

The glaze is flavoured with an ingredient I’ve talked about a bit on Instagram, but not yet over here - Populum’s full spectrum hemp oil. CBD oil is essentially an oil extracted from the buds of the hemp plant (you can read more about it on Populum’s page). I first started taking the oil about six months ago, and have noticed a huge difference. I take it for anxiety management, but know of others who use it for pain relief and alleviating other symptoms - there is also a pet version I use for my foster cats to help calm them down a little during the socialisation process! 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.

I don’t talk about it too much around here, but, since moving to New York, I’ve become a bit of an anxious wee thing. It started off as what I thought was homesickness (not going to lie, but the first two years I lived here kind of sucked and I didn’t have a great time), but as I have gotten to know my body a bit better and am able to pick up a bit more on what’s going on, I have realised that it is anxiety rearing it’s ugly little head. I read a whole lot about CBD oil and anxiety and so decided to give it a go - and while it definitely hasn’t made my anxiety go away, I have found that the CBD oil makes it a whole lot more manageable for me, by taking the edge off, which helps me manage my symptoms. I think talking about mental health is super, super important, and not something to be ashamed of, or to keep to yourself - I truly believe that there is strength in numbers, and by sharing what works for us, and talking about things, it helps to reduce some of the stigma, and normalise what some people may see as something to be ashamed of. With that being said, I am a huge believer of ‘you do you’ - please make sure that you do your own research before trying different things - I totally understand that not all methods work for everyone, no body or brain is the same.

Another thing 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!

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!

 

 

Orange Brioche Doughnuts with Orange CBD Glaze

- Makes about 12 doughnuts -

Orange Brioche Dough
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

Orange CBD Glaze
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)

 

- PROCESS -

BRIOCHE DOUGH

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.

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.

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.

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.

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.

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.

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.

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.

 

GLAZE

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.

Best eaten on the day they are made.

Orange Brioche Doughnuts with Orange CBD glaze. Orange infused yeast raised brioche doughnuts are topped with a sweet glaze, enhanced with CBD oil. #doughnuts #cbd

Thank you so much to Populum for Sponsoring this post! All opinions are my own.

Blood Orange chess pie


 

Far out. I am SO ready for spring. So, so done with this winter business. AND I'm totally being an ungrateful bastard, because we bailed back to NZ for the month of February, so we don't really have anything to complain about seeing as we weren't even here for a month of winter. But STILL. I can't wait for our CSA to start, and for there to be more fruit than just last year's apples, (Rhubarb!?!), and the start of fresh berry season, and just for my eyeballs to stop feeling like they are going to freeze. 

The only good thing about this winter sticking around situation (apart from not having a sweat moustache on the subway), is the citrus! I was kind of worried that I had missed blood orange season while we were away, but I was so stoked to come back and see that they were still here! I love the colour of them, and the amazing flavour that they lend to whatever you put them in. 

I had been eyeing up the lemon chess pie in the Four and Twenty Blackbirds pie book for a while (best book ever BTW), especially after the lovely Tessa made such a pretty version! I had some blood oranges that needed using, so I subbed the lemon juice in the custard for blood orange. It came out the most amazing pink colour! I was a little nervous baking it, as it was my first chess pie, but I made sure to watch it super carefully in the oven to make sure that it didn't overcook and cause the custard to split. The top of the pie went a nice golden brown colour, and underneath there was the pretty pink custard, which was lightly flavoured with the orange. So so good, and such a nice change from the double lattice pies I am used to falling back on. 

The crust for this pie is par-baked before the filling is added in. I followed Tessa's tip and added a braid after the par-bake, but before the filling. I went for my usual trick and ran the dough through the pasta attachment on my kitchen aid, before doing a five-strand fishtail braid. I managed to get long enough pieces that I could do the braid all in one go, but I had to enlist the help of Rich to give me a bit of a hand! We made sure to calculate the circumference of the pie tin before we began, to make sure that we had enough braid to go the whole way around. 

If you want to keep this as a lemon pie, just sub the blood orange juice for lemon! Easy as. 

 

 

Blood Orange Chess Pie
- Makes one 9 inch Pie -

Adapted from "Four and Twenty Blackbirds"

Pie Dough
1 1/4 cups (180g) Flour
Pinch of Salt
1 tsp (4g) sugar
1 stick (113g) cold butter, cut into cubes
1/2 cup (220ml) cold water
1 cup ice
2 Tbsp (30ml) Apple cider vinegar

Egg wash
1 egg white
1 tsp water

Filling
Zest of 2 Blood oranges
1 2/3 cups (320g) sugar
1 Tbsp finely ground cornmeal
1 Tbsp flour
5 Tbsp (75g) melted unsalted butter
5 eggs, at room temperature
2/3 cup (160ml) cream
10 Tbsp (150ml) freshly squeezed blood orange juice
 

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 4-5 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a disc and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

On a lightly floured surface, roll disc into a circle a few inches larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pie dish, leaving the extra dough overhanging. Trim the dough so the dough is flush with the edge of your dish. Wrap the remaining pastry tightly in plastic wrap and place into the fridge for the braid. Refrigerate for approximately 30 minutes, until the crust has set firm. Prick all over the surface of the crust, and then place the pie dish in the freezer for 20 minutes to allow the crust to freeze. 

Preheat the oven to 425˚f / 220˚c. Place a baking sheet on the middle rack of the oven. Prepare a wash for the dough by whisking an egg white with 1 tsp of water. 

Line the crust with tin foil, ensuring that it overlaps the sides, and is tightly folded down to ensure no gaps. Fill the lined crust with either ceramic pie weights or dried beans. These will help prevent the crust from shrinking. Place on the preheated baking sheet, and bake for 20-25 minutes, or until it is starting to turn golden. Remove from the oven, remove the foil and pie weights, and, using a pastry brush, brush the surface of the crust with the prepared egg white mixture. Place back in the oven for 3-4 minutes. Remove and cool completely on a wire rack. 

FILLING AND BAKING

Preheat the oven to 325˚f / 160˚c.

Use the remaining pie dough to form a five-strand fishtail braid. Roll out your pie dough into a long skinny rectangle, and using a ruler or sharp pastry wheel, cut into strips of even thickness. Braid together. You may need to do two braids to reach the entire way around the pie dish. Stick the braid to the edge of the pie crust using the remaining egg white wash. Brush the surface of the braid with more of the egg white.

Sift together the flour, cornmeal, and sugar in a large bowl. Add the lemon zest and stir with a whisk to combine. Add the melted butter and the eggs, and mix well to combine until thick. Add the cream, and mix well. Pour in the orange juice, and whisk well until homogenous. 

Set a sieve over another large bowl or pyrex jug. Strain the filling mixture through the sieve. 

Place the par-baked pie crust onto a baking sheet, and pour the strained filling into the pie crust. Very carefully transfer the baking sheet with the pie on it into the oven. Bake for 45-55 minutes, checking frequently, and turning 180˚ once the custard is beginning to set on the outside edges (approx 30 minutes through). Once the pie is cooked, the surface will be lightly golden, the edges of the pie set, and the centre still a little wobbly, but not runny liquid. It will continue to firm up as it cools.

Remove from the oven, and place on a wire rack to cool. Cool for at least 4 hours before serving.

Orange Thyme Cake


 

Another episode of distant kitchens! We decided to go with cake this time! I'm so, so excited to continue on with this wee collab with Stacy and see what it brings us. Yet again we managed to come up with totally different things to each other - I had one big cake whereas Stacy had an entire entourage of baby ones! 

What better place to get a cake recipe than Tessa Huff's book 'Layered'. I have had the book for a while, and was so excited to finally make something from it! It is the most incredible book, and Tessa is not only super lovely, but INSANELY talented! If you haven't checked the book out already I really can't recommend it enough, it has one of everything - you will always be able to find a cake for every occasion in there! 

We chose an Orange and Thyme cake. And we chose well! I would never have thought to put thyme in a cake, but it just goes so well with the orange. The cake is comprised of a brown sugar buttermilk cake, brushed with orange and thyme syrup, filled with a raspberry buttercream, and finished with an orange glaze. The original recipe called for blood oranges but as they are not in season at the moment, both Stacy and I subbed regular oranges. I also added a little raspberry juice to the glaze to give it the lovely pink colour. 

The original recipe called for a swiss meringue buttercream, but I just so happened to have a batch of German buttercream (which is based on a pastry cream and is a little less common than our friend swiss buttercream) in the fridge, so I used that instead, and it seemed to work beautifully! I am a huge fan of German buttercream, as it isn't too intensely buttery, and it stands up super well to heat! We used it for our wedding cake and I am so glad we did! Zero meltage. I added raspberry puree to most of the buttercream and used that to fill the cake, then reserved some unflavoured white buttercream to use on the outside of the cake. If you prefer to use a swiss buttercream, you can find Tessa's recipe here, or the one that Stacy used on her blog.

A quick tip - when making the glaze for the top of the cake, make sure that you make it a lot thicker than you think you will need! It runs a lot further than you would think, particularly if it is a warm day. 

The buttercream recipe makes a fair amount so you will likely have a little left over depending on how thickly you frost your cake (I had about a cup and a half) - however it freezes amazingly so I always like to keep some in the freezer for another time. I like to make the pastry cream for the buttercream while the cake is cooking so that they both have time to cool.

A wee note about leftovers - the syrup is AMAZING as a drink in a little soda water. 

Enjoy! And please don't forget, if you give this a go to use the hashtag #distantkitchens when you share your creation! 

 

 

 

Orange and Thyme cake
- Makes one three layer six inch cake-

Adapted from 'layered'

Brown Sugar Buttermilk Cake
2 1/4 (295g) Cake Flour (I made my own using this)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cups (170g) unsalted butter, at room temperature
3/4 cup plus 2 Tbsp (190g) Packed brown sugar
1/2 cup (100g) sugar
1 Tbsp orange zest
1 tsp vanilla
3 large eggs
1 large egg yolk
3/4 cup plus 2 Tbsp (210ml) buttermilk (I made my own with milk and 3/4 tsp lemon juice)

Thyme Syrup
1/2 cup (120ml) Freshly squeezed orange juice
1/2 cup (100g) sugar
Small handful of fresh thyme

Raspberry German buttercream
3/4 cup (90g) fresh raspberries
2 tsp sugar
1 cup (240ml) whole milk
3/4 cup (150g) sugar
2 Tbsp Corn starch
1 egg
1 egg yolk
pinch of salt
2 cups (450g) butter, cubed, at room temperature

Orange Glaze
1 1/4 cup (155g) sifted powdered sugar, plus more as needed to thicken the glaze
2 Tbsp + 1 tsp (20ml) fresh orange juice
Small amount of raspberry juice, or a few drops of pink food colouring

To Garnish
1/2 a pint/6 oz/170g Raspberries
Thyme Sprigs

- PROCESS -

BROWN SUGAR BUTTERMILK CAKE

Preheat oven to 350f/180c. Grease and flour three six inch cake tins. If making your own buttermilk, add the acid to the milk and set aside

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium high speed until light and fluffy, approximately 5 minutes. Add the orange zest and vanilla and beat until incorporated. 

While the butter is creaming, sift together the flour, baking powder, baking soda and salt in a bowl.

Scrape down the bowl of the mixer. Add the eggs and yolk one at a time, mixing well after each addition. 

With the mixer running on low, add a third of the flour, alternating with half of the buttermilk. Ensure that you begin and end with the flour. Mix until just combined. 

Divide the batter between three cake tins. Place a small ramekin of water in the oven to help reduce doming. Bake for 23 to 25 minutes, or until a cake tester or skewer inserted into the middle of a cake comes out clean. Cool for 15 minutes in their tins before removing and allowing to cool completely on a wire rack. 

RASPBERRY GERMAN BUTTERCREAM

In a bowl, whisk together the 3/4 cup sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Switch to the paddle attachment and beat for a few minutes until smooth and silky. 

In a food processor or blender, combine the raspberries and 2 tsp sugar into a puree. If you would like it smooth, press it through a sieve over a bowl and discard the seeds. I chose to keep the seeds in as it looks more rustic. 

Reserve about a cup of the buttercream for the white outside of the cake. Combine the rest of the buttercream with the raspberry mixture.

ORANGE THYME SYRUP

In a small saucepan, combine the sugar and orange juice. Add the thyme sprigs. Bring to a gentle boil, then simmer for approx 6-8 minutes. Allow to cool, then strain to remove the thyme

ASSEMBLY

If you are wanting to use a turn table to help assemble the cakes, remember that for the final glaze, you will need to transfer the cake to the dish that you will be serving it on, as the glaze will drip down onto the plate, so ice the cake, then transfer it if needed before glazing.

Level off the cakes. Place the bottom layer on a turntable or cake plate, and brush liberally with the thyme syrup. Using an offset spatula, spread on approx. 3/4 cup of the raspberry german buttercream. Smooth down, and place the second layer on top. Repeat the process, brushing syrup on every layer, until the cake is stacked. Use your offset spatula to fill in the gaps between the layers with extra buttercream. Place in the fridge for 10-15 minutes. Remove and roughly coat the outside of the cake with the white buttercream, either using a cake scraper or an offset spatula to smooth. 

Transfer the cake to the plate that you will be serving it on. To make the glaze, mix the orange juice and powdered sugar together to form a runny paste. If you would like the glaze to be pink, add either a drop of pink food colouring, or push a few raspberries through a sieve, adding the juice to the glaze. Add more icing sugar if necessary, to reach the desired consistency. Spoon the glaze over the top of the cake, coaxing it to drip down the sides a little. Decorate the top of the cake with Raspberries, and additional Thyme.

Head over to Stacys blog to see her finished product and process!