Greek Yogurt Donuts
I’ve been making these Greek yogurt donuts for busy weekend mornings when I want something quick, slightly tangy, and not too sweet. They’re essentially a simple batter that turns into tender, cakey donuts in about ten minutes — perfect with coffee, for a kids’ snack, or when you want a lighter treat. These keep a soft crumb thanks to the yogurt and are forgiving if you’re new to baking.
Why you’ll love this dish
These Greek yogurt donuts are fast, forgiving, and use pantry basics. With just one cup of yogurt and one cup of flour, you can have fresh donuts without the fuss of frying. They’re lighter than a yeast donut but far more satisfying than a plain muffin — a great brunch addition or after-school pick-me-up.
"Soft, slightly tangy, and ready in ten minutes — my go-to when I want something homemade but fast."
They’re also a nice bridge to other yogurt-baked goods — if you like this style, you might enjoy my twist on apple-cinnamon Greek yogurt muffins for a fruit-forward option.
How this recipe comes together
Start by preheating your appliance (donut maker, air fryer, or oven). Mix wet and dry ingredients into a smooth batter — don’t overwork it. Spoon or pipe the batter into your donut mold or maker, bake until the donuts spring back and have a faint golden edge, then cool briefly before dusting with cinnamon sugar. Expect 8–10 minutes of active bake time; total hands-on is under 15 minutes.
What you’ll need
- 1 cup Greek yogurt (full-fat for richer texture; nonfat works but yields a drier crumb)
- 1 cup all-purpose flour (can swap 1:1 with gluten-free flour blend designed for baking)
- 1/2 cup sugar (use coconut sugar or maple sugar for a different flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Cinnamon sugar for dusting (mix 1 tbsp cinnamon + 3 tbsp sugar)
Notes: If you’re curious how Greek yogurt performs in other snacks, check out these frozen treats made with yogurt and peanut butter for inspiration: frozen Greek yogurt peanut butter bites.
Step-by-step instructions
- Preheat: Turn on your donut maker, set the oven to 350°F (175°C), or preheat the air fryer to 325°F (160°C). If using a donut pan in the oven, lightly grease the wells.
- Mix: In a bowl, whisk the Greek yogurt, sugar, and vanilla until combined. Add the flour, baking powder, and baking soda. Stir gently until the batter is smooth and thick — avoid overmixing.
- Fill: Spoon or pipe the batter into the donut wells or maker. Fill each about three-quarters full so the donuts have room to rise.
- Bake/Cook: Cook in a donut maker per the manufacturer’s time (usually 6–8 minutes), bake in the oven for 8–10 minutes, or air-fry for 6–8 minutes. They’re done when the tops spring back and a toothpick comes out clean.
- Finish: Let the donuts cool in the pan for 2–3 minutes, transfer to a rack to cool slightly, then toss gently in cinnamon sugar while still warm.
Best ways to enjoy it
Serve warm and slightly fragrant with cinnamon sugar as directed, or get creative: top with a light glaze (powdered sugar + milk), smear with cream cheese and jam, or pair with fresh fruit and coffee for brunch. For a snack board, cut donuts into halves and serve alongside yogurt dips and sliced apples — a fun combo if you like the dough-and-dip idea from my Greek yogurt cookie dough post.
Storage and reheating tips
- Room temperature: Store in an airtight container up to 24 hours to keep the exterior slightly crisp.
- Refrigerator: Because of the yogurt, refrigerate if you need to keep them longer — up to 3 days. Bring to room temp or warm briefly before serving.
- Freezing: Freeze cooled, unglazed donuts in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter.
- Reheat: Warm in a 300°F (150°C) oven for 5–8 minutes, or air-fry at 325°F (160°C) for 2–3 minutes to refresh the texture.
Handle leftovers with basic food safety: cool completely before sealing, and don’t leave perishable baked goods at room temperature for more than two hours in warm environments.
Pro chef tips
- Don’t overmix: Stop once the dry ingredients disappear. Overmixing makes the donuts dense.
- Measuring flour: Spoon flour into the cup and level it for accuracy — too much flour makes the batter heavy.
- Fill carefully: Use a piping bag or a zip-top bag with the corner snipped to fill molds cleanly.
- Test one: If you’re unsure about timing for your appliance, bake one donut first to gauge doneness.
- Flavor boost: Zest a little lemon or orange into the batter for a bright, fresh note.
Creative twists
- Chocolate chip: Fold 1/3 cup mini chocolate chips into the batter before filling.
- Blueberry: Gently fold in 1/2 cup fresh or thawed frozen blueberries.
- Savory: Reduce sugar to 2 tbsp, add 1/4 cup grated Parmesan and a pinch of herbs for a savory brunch bite.
- Vegan swap: Use a plant-based yogurt and substitute flax egg (1 tbsp ground flax + 3 tbsp water) — texture will be slightly different.
Your questions answered
Q: Can I use nonfat Greek yogurt?
A: Yes. Nonfat works but the donuts will be less tender and slightly drier. For best texture, full-fat Greek yogurt is recommended.
Q: Can I make these in an air fryer?
A: Absolutely. Preheat the air fryer to 325°F (160°C) and cook 6–8 minutes. Times vary by model, so check the first batch early.
Q: Are these safe to freeze?
A: Yes. Freeze cooled, unglazed donuts in a single layer, then bag them. Thaw in the fridge or briefly at room temp, then warm before serving.
Q: What if my batter seems too thick or too thin?
A: It should be thick but spoonable. If too thick, stir in a teaspoon or two of milk. If too thin, add a tablespoon of flour at a time until it holds shape in the mold.
Conclusion
If you want a minimalist, quick-dough take on homemade donuts, you’ll find similar simplicity in this 2-Ingredient Donuts – The Conscious Plant Kitchen recipe that focuses on ease and pantry staples. For a classic take specifically using Greek yogurt, see this helpful guide: Greek Yogurt Donuts – iFoodReal.com.
Greek Yogurt Donuts
Ingredients
For the donuts
- 1 cup Greek yogurt (full-fat for richer texture; nonfat works but yields a drier crumb)
- 1 cup all-purpose flour (can swap 1:1 with gluten-free flour blend designed for baking)
- 1/2 cup sugar (use coconut sugar or maple sugar for a different flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar for dusting (mix 1 tbsp cinnamon + 3 tbsp sugar)
Instructions
Preparation
- Preheat the oven to 350°F (175°C), or preheat the donut maker/air fryer as per the manufacturer's instructions.
- In a bowl, whisk together Greek yogurt, sugar, and vanilla until combined.
- Add flour, baking powder, and baking soda. Stir gently until the batter is smooth and thick—avoid overmixing.
Baking
- Spoon or pipe the batter into the donut wells or maker, filling each about three-quarters full.
- Cook in a donut maker (usually 6–8 minutes), bake in the oven for 8–10 minutes, or air-fry for 6–8 minutes until the tops spring back and a toothpick comes out clean.
Finishing
- Let the donuts cool in the pan for 2–3 minutes, then transfer to a rack to cool slightly.
- Toss gently in cinnamon sugar while still warm.
