420 Recipe: Stampede Mini Donuts

A cannabis twist on another Calgary Stampede favourite: mini donuts!


  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 3 1/4 cups all-purpose flour
  • 1 cup milk, at room temperature
  • 2-4 tablespoons cannabutter
  • 1 large egg
  • 2 tablespoons sugar
  • Canola oil, for frying
  • Cinnamon-sugar, for dipping


  1. In a large bowl, stir together the yeast and water; set it aside for 5 minutes, until it’s foamy.
  2. Add the flour, milk, cannabutter, egg and sugar and stir until you have a soft, sticky dough.

    Turn the dough out onto a lightly floured surface and pat with floured hands until it’s about 1/2-inch thick. Cut out as many rounds as possible with the rim of a shot glass, and poke a hole in each with your finger.

  4. Heat about 2″ of oil in a deep, heavy saucepan until it’s hot but not smoking.
  5. Cook donuts, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about two minutes each.
  6. Transfer donuts to paper towels to drain, then toss in cinnamon-sugar while still warm.

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