With July here and Summer Fair season officially kicking off, what better way to celebrate than to indulge in some homemade treats? A carnival eats must-have, we’ve got the perfect recipe to try at home as we welcome one of the most exciting times of the year – fair season. In collaboration with Mazola, Calgary Stampede vendor @ogopogoconcessions has made a new, original recipe for this year’s carnival-goers – Cherry Cheesecake Mini Donuts.
A delicious, sweet, and celebratory creation, this Cherry Cheesecake Mini Donut recipe is perfect for those who can’t make it to the fair, or for those who crave festival treats year-round.
With cherry pie filling, cheesecake chunks, and cream cheese frosting, who could say no to one of these delectable mini treats?
Made with Mazola Corn Oil as it’s perfect for frying and has a neutral flavour, these Cherry Cheesecake Mini Donuts will be an instant crowd-pleaser.
Cherry Cheesecake Mini Donuts Recipe
Time: 30 minutes
Servings: 12 mini donut
Ingredients:
- 2 litres of Mazola Corn Oil or amount required in deep fryer manual
- 1 cup of donut flour or cake flour
- 1⁄4 cup of lukewarm water
- 1⁄4 cup cherry pie filling
- 1⁄4 cup cream cheese frosting
- 1⁄3 cup cheesecake chunks
- Dusting of icing sugar
Instructions:
- Add Mazola Corn Oil to deep fryer and set to 350.
- Add donut flour or cake flour and lukewarm water to a stand mixer and mix at a low
speed for two minutes. - Mix at high speed for one additional minute. Let rest for 3 minutes.
- Add donut batter to deep fryer with piping bag or donut maker mold, frying for 1-2
minutes per side or until golden brown. - Once donuts are done, remove from fryer and place on a paper towel for 1 minute to
slightly cool. - Place on desired serving dish and drizzle on cherry pie filling, then cream cheese
frosting. - Sprinkle on cheesecake chunks and then dust with icing sugar.
- Serve and enjoy.