Greek Yogurt Cake Donuts (Print version)
Light, fluffy baked donuts with Greek yogurt and sweet vanilla glaze.
# Ingredient List:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a donut pan with oil or nonstick cooking spray.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
03 - In a large bowl, beat the sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and fully incorporated.
04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent tough donuts.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter evenly into prepared donut pan, filling each cavity 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 cool 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 extract until smooth. Dip cooled donuts into glaze and place on rack to set.
# Expert Advice:
01 -
- The Greek yogurt creates this impossibly tender crumb that stays fresh for days unlike traditional cake donuts that can turn into hockey pucks overnight
- These come together in about 30 minutes from start to finish which means you can have fresh baked donuts on a weekday morning without waking up at dawn
02 -
- Filling the donut pan more than two thirds full will cause them to rise into the center hole and then you have muffin tops not donuts
- These freeze beautifully unglazed so I often double the recipe and keep a stash in the freezer for emergency dessert situations
03 -
- If you do not have a donut pan, a muffin tin works but you will need to adjust the baking time to about 15 minutes
- Room temperature ingredients combine more smoothly so take everything out of the fridge about 30 minutes before you start baking