Greek Yogurt Cake Donuts (Print version)

Light, fluffy baked donuts featuring tangy Greek yogurt and warm cinnamon, topped with a simple vanilla glaze.

# What you'll 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

# How to make it:

01 - Preheat oven to 350°F. Lightly grease a donut pan with oil or nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, beat sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and fully combined.
04 - Gradually add dry ingredients to wet mixture, folding gently until just incorporated. Avoid overmixing to maintain tender texture.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter evenly into donut cavities, filling each about 2/3 full.
06 - Bake for 10-12 minutes until donuts are lightly golden and a toothpick inserted into the center comes out clean.
07 - Let donuts rest in pan for 5 minutes, then carefully 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 suggestions:

01 -
  • They taste like bakery donuts but come together in under 30 minutes with zero frying mess
  • The Greek yogurt makes them incredibly moist while keeping them light enough that you can eat two without feeling weighed down
02 -
  • Overmixing the batter 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, so add milk one tablespoon at a time
03 -
  • If you don't have a donut pan, a muffin tin works though the baking time increases to 14 to 16 minutes
  • Room temperature ingredients blend better, so take the eggs and yogurt out 20 minutes before baking

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