Greek Yogurt Cake Donuts

Rainy Sunday mornings were made for baking something that makes the whole house smell warm and comforting. My sister called me up complaining she was tired of the same old pancakes, so I decided to experiment with a donut recipe that wouldn't require standing over a hot stove of splattering oil. The moment these came out of the oven, the cinnamon-vanilla scent had both of us hovering around the kitchen like impatient kids.

The first time I made these for my book club, I accidentally forgot the glaze entirely. Everyone still devoured them, asking for seconds before I'd even sat down with my coffee. Now I always make extra because my neighbor's kids start knocking on the door as soon as they smell them baking.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these donuts their tender crumb and structure without being heavy or dense
• 1 tsp baking powder: Helps them rise into perfect little rounds that feel light when you pick them up
• 1/2 tsp baking soda: Works with the yogurt's acidity to create extra lift and tenderness
• 1/2 tsp salt: Just enough to brighten all the flavors and keep them from tasting flat
• 1/2 tsp ground cinnamon: Adds warmth that makes these taste like coziness itself
• 3/4 cup granulated sugar: Sweetens the batter just enough without being cloying or sugary
• 2 large eggs: Binds everything together while contributing richness and structure
• 1 cup plain Greek yogurt: The secret ingredient that keeps these incredibly moist and adds that lovely subtle tang
• 1/4 cup vegetable oil: Keeps them tender without overwhelming the delicate flavor profile
• 2 tsp vanilla extract: Pure vanilla makes everything taste better and more comforting
• 1 cup powdered sugar: Creates that classic sweet glaze that makes donuts feel like a special treat
• 2-3 tbsp milk: Adjust the glaze consistency until it's perfectly pourable and smooth
• 1/2 tsp vanilla extract: Adds depth to the glaze so it tastes like something from a bakery

Instructions

Get your oven ready:

Preheat to 350°F and lightly grease your donut pan with oil or nonstick spray so nothing sticks later

Whisk the dry team:

In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon until everything is evenly distributed

Blend the wet ingredients:

Beat sugar, eggs, Greek yogurt, oil, and vanilla in a large bowl until the mixture is completely smooth and creamy

Gently combine:

Add dry ingredients to wet ingredients and mix just until no flour streaks remain, being careful not to overwork the batter

Fill the pan:

Transfer batter to a piping bag or zip-top bag with a corner snipped, then pipe into donut cavities about 2/3 full

Bake to perfection:

Pop them in the oven for 10-12 minutes until lightly golden and a toothpick comes out clean

Cool slightly:

Let them rest in the pan for 5 minutes before carefully turning them onto a wire rack to cool completely

Make the glaze:

Whisk powdered sugar, milk, and vanilla until completely smooth, then dip the cooled donuts and let them set

Pin It

These became my go-to when my daughter had a terrible day at school. Something about warm donuts and glaze dripping down her chin made everything feel fixable again. Now they're our official comfort food.

Making Them Your Own

Swap in almond extract instead of vanilla for a completely different vibe that feels fancy and sophisticated. A pinch of nutmeg in the dry ingredients makes these taste like fall in a donut, perfect for chilly mornings when you need extra warmth.

Glaze Tips

Add sprinkles immediately after dipping while the glaze is still wet, otherwise they'll just slide right off. For a chocolate version, whisk 2 tablespoons of cocoa powder into the glaze and watch everyone's eyes light up.

Storage And Serving

These keep surprisingly well in an airtight container for up to two days, though they rarely last that long in my house. For longer storage, freeze them unglazed and thaw overnight before adding the glaze.

• Warm glazed donuts in the microwave for about 10 seconds if they've been sitting out
• Serve with fresh berries on the side to cut through the sweetness
• Coffee or cold milk is practically mandatory with these

Pin It

Hope these bring as much cozy happiness to your kitchen as they have to mine over the years.

Recipe Questions

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture and creates tender crumb while providing subtle tangy flavor. The protein structure helps donuts stay soft without becoming dense or heavy.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin and adjust baking time to 15-18 minutes. The texture remains similar, though shape will be muffin-like rather than ring donuts.

→ How should I store these donuts?

Keep glazed donuts at room temperature for up to 2 days in an airtight container. Unglazed donuts freeze well for up to 2 months—glaze after thawing.

→ What makes these different from fried donuts?

Baking eliminates excess oil absorption, resulting in lighter texture and fewer calories. Greek yogurt contributes moisture typically achieved through frying methods.

→ Can I substitute the Greek yogurt?

Sour cream or plain regular yogurt work as alternatives. However, Greek yogurt's thicker consistency provides best results for texture and moisture balance.

→ Why shouldn't I overmix the batter?

Overmixing develops gluten, leading to tough, chewy texture. Mixing just until combined ensures tender, cake-like crumb essential for pleasant eating experience.