TERPENE‑PRESERVING INFUSED BRIOCHE 🍞🌿
A rich, golden, deeply aromatic brioche designed to protect delicate terpenes by infusing only after baking, allowing the warm crumb to pull in a low‑temperature cannabis butter that preserves both potency and aroma. The result is a tender, buttery loaf with a terpene profile that blooms gently on the palate.
Category: Pastry / Enriched Dough
Difficulty: Advanced
Prep Time: 20 minutes
Total Time: Overnight + Bake
Servings: 8 slices
THC per serving: Approximately 10mg per slice
Terpene Pairing: Best paired with strains high in Limonene or Linalool. Limonene brightens the buttery sweetness and adds a citrus lift, while Linalool brings a floral, honey‑soft aroma that melts seamlessly into the brioche’s tender crumb.
Dosage Information: Each slice contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your infused butter. PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW. Keep out of reach of children and pets. Effects may take 30–90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
Decarboxylation Instructions: Preheat your oven to 240°F. Break up 3.5g of cannabis flower into small, even pieces and spread it across a parchment‑lined baking sheet. Bake for 40 minutes, stirring halfway through to ensure even activation. Remove from the oven and let cool completely before using.
Infusion Instructions (Low‑Temp Cannabutter): In a small saucepan, combine 1 stick (113g) of high‑fat European butter with your decarbed cannabis. Add 1/4 cup water to prevent scorching. Heat on the lowest setting, keeping the temperature between 160–180°F for 2 hours. Strain through cheesecloth into a heat‑safe container, chill until solid, and pour off any separated water. This butter will be brushed onto the brioche after baking to preserve terpenes.
Ingredients: 2 1/4 cups all‑purpose flour, 1/4 cup sugar, 1 tsp fine salt, 1 tbsp instant yeast, 3 large eggs, 1/4 cup warm milk, 1 stick softened butter, terpene‑preserving cannabutter (from infusion).
Instructions: Combine flour, sugar, salt, yeast, eggs, and warm milk in a bowl and mix until a rough dough forms. Knead until the gluten is fully developed and the dough becomes smooth and elastic. Add the softened butter gradually, kneading until fully incorporated and the dough pulls cleanly from the bowl. Cover and refrigerate overnight. The next day, shape the dough into a loaf or individual rolls and place into a buttered pan. Proof at warm room temperature until doubled and jiggly. Bake at 350°F for 25–30 minutes until golden and fragrant. While still warm, brush generously with your terpene‑preserving cannabutter, allowing the brioche to absorb the infusion through its open crumb.
Chef Tips: Don’t rush gluten development — it’s the backbone of brioche. Keep the dough cold during shaping for cleaner structure. Brush the infusion while the brioche is warm, not hot, to protect terpenes and maximize absorption.
Serve immediately. Enjoy responsibly 🍞🌿