Greek Yogurt Cake Donuts (Print Version)
Light, baked Greek yogurt donuts offer tangy sweetness and tender texture in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp 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 tsp vanilla extract
→ Optional Glaze
11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - 1/2 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease donut pan with oil or nonstick spray.
02 - Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until well blended.
03 - Beat sugar, eggs, Greek yogurt, oil, and vanilla extract in a large bowl until smooth and fully combined.
04 - Gradually fold dry ingredients into wet mixture, mixing gently until just incorporated. Avoid overmixing to prevent tough texture.
05 - Transfer batter to piping bag or zip-top bag with corner snipped. Pipe evenly into prepared donut pan, filling each cavity approximately 2/3 full.
06 - Bake for 10–12 minutes until lightly golden and a toothpick inserted into center comes out clean.
07 - Let donuts rest in pan for 5 minutes, then carefully remove and transfer to wire rack to cool completely before glazing.
08 - Whisk powdered sugar, milk, and vanilla until smooth. Dip tops of cooled donuts into glaze and place on rack to set.
# Expert Tips:
01 -
- The Greek yogurt creates this incredible moistness that makes people think you spent way more time on them than you actually did
- They bake up in 12 minutes flat, which means you can go from craving to eating in under half an hour
02 -
- Overmixing the batter will make these donuts tough instead of tender so stop mixing as soon as the flour disappears
- Letting them cool completely before glazing prevents the icing from melting right off which I learned the messy way
03 -
- Room temperature ingredients blend more easily so take your eggs and yogurt out about 20 minutes before you start
- If you do not have a piping bag a zip top bag with the corner snipped works perfectly for getting that nice round shape