Wesson Recipes

Mojito Donuts

Product Locator

Cooking Time

15 minutes

Prep Time

1.5 hours (includes resting time)

Serving Size

12-15 Donuts

Ever torn between a cocktail and a donut? Problem solved! Introducing the Mojito Donut, a whimsical twist on your favorite Cuban cocktail, where the refreshing zing of lime, the cool touch of mint, and a dash of rum unite in deep-fried donut perfection.

These airy, yeast-raised donuts are made with the finest bread flour, lightly infused with lime zest for that citrus kick, and fried in Wesson Canola Oil for a crispy, golden crunch that gives way to a soft, pillowy interior. Once fried to golden perfection, they’re glazed with a sweet, tart lime glaze and finished with a hint of rum and a playful splash of green food coloring—reminiscent of the signature mojito hue.

To make these donuts even more of a treat, they are optionally garnished with candied mint leaves, sugar-coated jelly lime slices, or colorful sprinkles—turning each bite into a refreshing, minty escape. These donuts are perfect for brunch, a special occasion, or just when you’re craving something a little different.

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CONTAINS:

eggs, milk, gluten

Ingredients

Mojito Donuts

2% Milk 1 1/2 cups.

Instant or quick rise yeast 3 3/4 tsp.

Granulated sugar 2/3 cup.

Water 5 tbsp.

Wesson Canola Oil 6 tbsp.

Eggs 3 .

Salt 1 tsp.

Bread flour 6 cups.

Lime zest 1 tbsp.

Wesson Canola Oil (for frying) 6 cups.

Mojito Glaze

Powdered sugar, sifted 2 cups.

Fresh lime juice 3 tbsp.

Rum 2 tbsp.

Green food coloring 2 drops.

Garnishes (optional)

Mint leaves .

Egg whites (lightly beaten) .

Granulated sugar .

Jelly lime slices (candy) .

Candy sprinkles .

Method

Mojito Donuts

In a small bowl, warm the milk to about 110°F in the microwave approximately 40 seconds. Milk should be quite warm but not too hot to touch. Sprinkle yeast over milk and whisk to combine.

In the bowl of a stand mixer, fitted with paddle combine sugar, water, Wesson Canola Oil, eggs and salt. Add milk mixture and mix just to combine.

Switching to a dough hook, add flour and lime zest into the wet mixture and mix on medium speed for 7 to 8 minutes or until dough is smooth. The dough will be a bit sticky!

Remove hook. Shape dough into a ball and place in a lightly oiled bowl at least double the size of your dough ball. Cover bowl with a warm damp tea towel or plastic wrap and place in a warm area until double in size, this will take approximately 45 minutes.

Turn out dough onto a lightly floured surface and roll to 1/2” thickness. Using a 3½” donut cutter (or two round cutters) dipped in flour, cut donuts without twisting. Place donuts on a parchment lined baking sheet and allow the donuts to rest for 10 to 15 minutes.

Frying

Preheat oil to 360°F in a large heavy bottom pot or deep fryer. Gently drop donuts 3 to 4 at a time, into hot oil and fry each side for approx. 2 minutes or until golden. Remove donuts to a paper towel lined baking sheet and allow to cool.

Glaze

Combine all ingredients with a whisk. Remove 3-4 tbsp of glaze to a separate bowl and mix with food color.

Assembly Method

Dip donuts tops and place on a tray, drizzle with green glaze and add garnishes if using. Allow glaze to set.

To make candied mint leaves, lightly brush fresh mint leaves (patted dry) with egg whites and coat in granulated sugar. Place leaves on a baking rack and allow to dry for two hours or overnight.

Tip: Fry up donut holes and toss in powdered or cinnamon-sugar for an extra treat!