Greek Yogurt Cake Donuts (Printable)

Light, baked donuts made with Greek yogurt for extra moisture and a subtle tang. Easy 27-minute treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/4 cup vegetable oil
10 - 2 teaspoons vanilla extract

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Lightly grease a donut pan with oil or nonstick spray.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, beat the sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and thoroughly combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing to prevent tough donuts.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe evenly into donut pan, filling each cavity about 2/3 full.
06 - Bake for 10-12 minutes until lightly golden and a toothpick inserted into the center comes out clean.
07 - Let donuts rest in the pan for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla until smooth. Dip cooled donuts into glaze and place on rack to set.

# Expert Tips:

01 -
  • The Greek yogurt makes them incredibly moist without any butter
  • Baked means lighter than fried but still totally satisfying
  • They come together in under 30 minutes start to finish
02 -
  • Overmixing will make these tough so stop as soon as the flour disappears
  • The glaze needs to be thick enough to coat but thin enough to dip
  • They are best eaten the same day but stay moist in an airtight container
03 -
  • Room temperature ingredients blend more smoothly together
  • Use a cookie scoop to portion the batter if you do not have a piping bag

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