The Smoking Pot

Espresso Glazed Infused Donut

University of Barcelona researchers published a study on caffeine and glucose in the Human Psychopharmacology: Clinical and Experimental journal in 2010, and the findings had huge breakfast ramifications: Eating donuts and coffee together might make you smarter!

You might ask yourself, why would anyone study such a thing, or how on earth does this combo "benefit sustained attention and verbal memory"? Both are valid questions, but PRØHBTD preferred to ask, how can we combine donuts and coffee together into one deliciously infused edible? Welcome to the espresso-glazed donut made with Défoncé chocolate! 


Small Saucepan
Large Saucepan
Large Mixing Bowl
Electric Mixer
Plastic Wrap
Frying Pan
Mixing Spoon
Spatula or Whisk
Two Small Bowls or Ramekins


2 Cups of Buttermilk
1/3 Cup + 2 Cups of Vegetable Oil
1/3 Cup of Maple Syrup
1/2 Cup of Sugar
1 Package of Active Dry Yeast
A Pinch of Salt
4 Cups + 1/2 Cup of Flour
3 Ounces of Espresso
3 Cups of Powdered Sugar
Défoncé Milk Chocolate

Combine buttermilk, maple syrup, sugar and 1/3 cup of oil into a small saucepan and bring to a boil. Remove from heat and let it cool for 30 minutes. Gently stir in the yeast and let it set for five to 10 minutes. In a large mixing bowl, add the four cups of flour and the pinch of salt, then start to combine with the electric mixer while slowly adding the wet buttermilk blend. Mix well. Cover the bowl with plastic wrap (or a towel), and let the mixture rise for approximately one hour. 

Once the dough doubles in size, scoop out two-inch balls, and roll them in the half-cup of flour until the dough is no longer sticky. In the large saucepan, boil two cups of oil, and gently add the dough-batter balls with distance between them. Fry until golden brown. Remove and dry on a paper towel. Continue to fry the dough balls until finished. 

In a frying pan over medium heat, pour the espresso (or very strong coffee) and gradually mix in three cups of powdered sugar. Combine with a whisk (or spatula) and bring to a boil. Pour the glaze into a small bowl or ramekin. Use a small saucepan to melt the Défoncé chocolate, and pour into the second bowl or ramekin. Dip the cooled donut balls into the espresso glaze first and then into the Défoncé chocolate. Place on a plate or tray and top with sugar, sprinkles or another garnish of your choice. 

A full bar of Défoncé chocolate contains 180mg of tetrahydrocannabinol (THC) in 10mg pieces. Each donut will likely contain between 5mg and 10mg of THC, but add additional chocolate to the donut for a stronger dosage. Now eat, enjoy and improve that verbal memory!

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