Greek Yogurt Cake Donuts

Rainy Sunday mornings were made for baking something that feels indulgent but won't weigh you down. I stumbled onto Greek yogurt donuts when my pantry was sadly devoid of butter but mysteriously stocked with tubs of yogurt I'd bought with optimistic intentions. The first batch disappeared so fast that my partner actually asked if I'd bought them from a bakery instead of making them in our tiny kitchen with the slightly crooked oven door.

Last summer my niece came to stay with us and woke up asking for donuts every single morning. By day three I'd perfected this recipe and she'd started sneaking into the kitchen to check if another batch was cooling on the rack. Now every time she visits she heads straight for the donut pan before even saying hello to anyone else in the house.

Ingredients

• All-purpose flour: The structure builder here but don't pack it down or your donuts will be dense instead of pillowy
• Baking powder and baking soda: This dynamic duo gives you the lift so measure carefully and check your baking soda isn't ancient
• Salt: Just enough to wake up all the other flavors without making anything taste salty
• Ground cinnamon: Warm background notes that make these taste like a hug from someone who really cares
• Granulated sugar: Sweetens and creates that delicate crisp edge where the batter meets the pan
• Large eggs: Room temperature eggs incorporate so much better into the batter for uniform texture
• Plain Greek yogurt: The secret weapon for tenderness and tang plus it keeps everything moist without needing fat
• Vegetable oil: Keeps donuts tender longer than butter would and creates that perfect mouthfeel
• Vanilla extract: Don't use the cheap stuff here because the flavor really shines through
• Powdered sugar: For the glaze because regular sugar would just slide right off
• Milk: Start with two tablespoons and add more until you reach that perfect pourable consistency

Instructions

Get your oven ready:

Preheat to 350°F and give your donut pan a quick coat of oil because nothing ruins morning plans faster than stuck donuts

Whisk the dry team:

Combine flour baking powder baking soda salt and cinnamon in a medium bowl and set it aside

Beat the wet ingredients:

In a large bowl mix sugar eggs yogurt oil and vanilla until everything's smooth and creamy

Bring them together gently:

Gradually fold in the dry ingredients mixing just until you no longer see flour streaks because overmixing makes tough donuts

Fill the pan like a pro:

Scoop batter into a piping bag or ziplock bag snip the corner and pipe into each cavity about two thirds full

Bake until golden:

Pop in the oven for 10 to 12 minutes until they're lightly golden and a toothpick comes out clean

The patience part:

Let them cool in the pan for five minutes before turning them out or they might break apart

Make the magic glaze:

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

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My friend's toddler helped me glaze a batch once and by the end she was wearing more glaze than the donuts were but honestly those were the happiest donuts I've ever made. Sometimes the imperfect ones taste better anyway.

Flavor Adventures

Once you master the basic recipe try swapping half the vanilla for almond extract or add a pinch of nutmeg to the dry ingredients for something that tastes like fall arrived early.

Chocolate Lover Version

Add two tablespoons of cocoa powder to the dry ingredients and suddenly you have chocolate donuts that taste infinitely better than anything from a fancy bakery case.

Serving Suggestions

These are best enjoyed the day they're made but I've also successfully frozen unglazed donuts and warmed them up later for a quick weekday treat.

• Sprinkle some chopped nuts on the wet glaze before it sets for extra texture
• Add colorful sprinkles for birthdays or celebrations because everything's better with sprinkles
• Pair with coffee or tea for the ultimate morning moment

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Hope these little circles of joy bring as much warmth to your kitchen as they've brought to mine over the years.

Your Recipe Questions Answered

→ Can I make these donuts gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly but they'll still be delicious.

→ What's the purpose of Greek yogurt in these donuts?

Greek yogurt adds moisture, tenderness, and a subtle tang that balances the sweetness. It also provides protein, making these donuts more satisfying.

→ Can I skip the glaze?

Absolutely. These donuts are delicious on their own. You can also dust them with powdered sugar or cinnamon sugar instead of glazing.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though the glaze may soften slightly.

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt has more water content, which may affect the texture. If using regular yogurt, reduce by about 2 tablespoons or add a bit more flour.

→ Do I need a donut pan?

A donut pan works best for the classic shape, but you can use a muffin tin for donut muffins. Adjust baking time to 14-16 minutes for muffins.