Greek Yogurt Donuts
These Greek yogurt donuts are quick, slightly tangy, and perfect for busy mornings. Made without frying, they offer a lighter alternative to traditional donuts and are great for brunch or snacks.
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.
Notes
Store in an airtight container at room temperature for up to 24 hours. Refrigerate if needed for up to 3 days or freeze unglazed donuts for up to 2 months.