Homemade canna-donuts with cinnamon and sugar

Published Feb 17, 2021 01:59 p.m. ET
iStock / bhofack2

Donuts are the perfect munchie food when you’re stoned. These fantastic, sugar-coated morsels will hit that sweet tooth craving and keep the buzz going all night long. They’re mouth-wateringly moist when fresh and just the perfect amount of crumbly when you make it back to a batch over the next couple of days, so this donut recipe is ideal if you’re in need of something that can be made well in advance.

What are they?

Some easy donuts recipes fall back on the oven to do the work of baking, and sure, that can work in a pinch when you have no other choice, but these ones are cooked the old-fashioned way in hot oil on the stove. These donuts are deep-fried, and then sugar-coated to produce a flavor and texture that you’d expect from a fresh bakery or local coffee shop, and inside that fluffy center easily disguised the secret ingredient that really helps to bring the whole experience to life.

How to make donuts that will get you lifted

Munching on a box of donuts after you’re high tastes amazing, but normally it’ll also wear away at your buzz. Luckily, that’s no longer a problem with these cannabutter infused treats. They’re also fast, easy, and addictive, and incredibly mild in effects, making them perfect for beginners. Still, regardless of experience, it's best to enjoy them in moderation, and that is especially if it’s one of your first few times trying them.

Preparation time: 15 minutes

Cooking time: 15 minutes

Calories: 142

Servings: 24


  • 4 cups vegetable oil
  • 1 ¼ cups all-purpose flour
  • ½ cup buttermilk
  • ¼ cup granulated sugar
  • 1/3 cup granulated sugar (for coating)
  • 3 tablespoons cinnamon (for coating)
  • 3 tablespoons cannabutter (melted)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt


  • Large deep saucepan
  • Thermometer
  • Whisk
  • Medium mixing bowls
  • Wooden spoon
  • Slotted spoon
  • Paper towels


  1. Pour the vegetable oil into the saucepan until it’s approximately 1 inch deep.

  2. Heat the oil over medium heat, keeping a close watch until it reaches 355°F, but while you wait, you’ll also need to prepare the donut dough.

  3. In a medium mixing bowl, combine the ¼ cup of granulated sugar, salt, and baking powder.

  4. In a different bowl, blend the buttermilk and cannabutter until the mixture is lump-free.

  5. Now, slowly add the dry ingredients to the wet ones, mixing them as you go until both bowls are combined. Avoid overmixing the dough.

  6. Roll the dough into mini circular donuts or donut holes.

  7. Once the oil is at the perfect temperature, start frying the donuts 2 or 3 at a time, cooking them for anywhere from 1-2 minutes on each side or until they turn a light golden-brown colour.

  8. Use a slotted spoon or small metal strain to scoop out the donuts, and then leave them to rest on a paper towel, which will draw out some of the excess oil while you continue frying the rest of the batch.

  9. Keep going until all of your homemade donuts are cooked.

  10. Use tongs to drop each of the steaming hot donuts into the sugar for coating, rolling them around to ensure a nice and even layer of sweetness.

You can enjoy your homemade donuts now while they’re fresh and hot or give them enough time to cool so that they can be safely stored away to munch on later.


Once your homemade donuts have completely cooled, they can be stored away in an airtight container at room temperature. The fridge will help them to last a bit longer, but it dries them out, and extreme heat can increase the potential for things like mould to appear much faster than usual. Keep the donuts on the counter as instructed, and they will stay fresh for up to 4 days, but after that, anything that’s left should be tossed.

Frozen, these homemade donuts can last for months, but they do require a 20-minute reheat when the time comes and you’re ready to dig in, which can impact the texture of the delicate desserts, so that is something to be aware of as you consider your options for storage.

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