Greek Yogurt Cake Donuts

The smell of cinnamon hitting warm yogurt still takes me back to my first apartment kitchen, where I discovered that baked donuts could actually rival the fried ones from the corner shop. I was skeptical about using Greek yogurt in a sweet treat, but that tangy creaminess creates something magical. These cake donuts became my go-to for impromptu coffee dates because they come together faster than you can preheat the oven.

My sister came over unexpectedly last Sunday, and I had nothing to offer but these donuts fresh from the oven. She took one bite and actually asked if I'd been secretly taking baking classes, which was the best compliment I could have hoped for. Now she texts me every Friday asking if I'm making a batch for the weekend.

Ingredients

• All-purpose flour: The structure builder here, but don't pack it down or your donuts will be dense
• Greek yogurt: Full fat works best for that tender crumb, though nonfat still gives great moisture
• Vegetable oil: Keeps things soft and neutral so the vanilla shines through
• Granulated sugar: Sweetens the deal while helping create that lovely golden crust
• Eggs: Room temperature eggs incorporate better into the thick yogurt mixture
• Baking powder and soda: This dual leavening team gives the donuts their perfect puff
• Cinnamon: Just enough warmth to make these feel like a hug

Instructions

Preheat your oven to 350°F (175°C) and grease your donut pan:

I use a light coating of oil on a paper towel, getting into every corner and crevice so nothing sticks.

Whisk together the dry ingredients:

Flour, baking powder, baking soda, salt, and cinnamon go into a medium bowl and get fluffed together until everything is evenly distributed.

Beat the wet ingredients:

In your largest bowl, combine sugar, eggs, Greek yogurt, oil, and vanilla until smooth and glossy, about a minute of whisking.

Gently fold the dry into wet:

Add the flour mixture in two parts, folding with a spatula just until you no longer see streaks of flour.

Pipe into the donut cavities:

Scoop the batter into a zip-top bag, snip one corner, and fill each well about two thirds full.

Bake until golden:

Pop them in for 10 to 12 minutes, checking at the 10 minute mark, when they should be lightly golden and spring back when touched.

Cool before glazing:

Let them rest in the pan for 5 minutes, then turn them out onto a wire rack to cool completely so the glaze doesn't slide right off.

Make the glaze and dip:

Whisk powdered sugar, milk, and vanilla until smooth, then dip each cooled donut halfway and let set on the rack.

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My neighbor smelled these baking through our shared wall and knocked on my door with an empty plate, asking if I'd consider sharing. Now we have a standing arrangement where I make donuts and she brings fresh fruit from her garden.

Getting the Perfect Pipe

Using a piping bag or zip-top bag gives you those beautiful, even donuts with smooth tops. I learned the hard way that spooning the batter in leads to uneven baking and some donuts that look like they survived an earthquake. Just snip a small corner, about half an inch across, and pipe in a slow circle around each cavity.

Making Them Ahead

These donuts are best fresh but can be stored in an airtight container for up to two days. The glaze will eventually soften the donut tops, so if you are planning to make them for a gathering, glaze them no more than an hour before serving. You can also freeze the unglazed donuts and thaw them overnight before glazing.

Simple Flavor Variations

Swap the cinnamon for a teaspoon of freshly grated nutmeg during winter, or add a tablespoon of lemon zest to brighten things up in spring. Sometimes I stir in half a cup of chocolate chips or chopped nuts into the batter before piping.

• Add a pinch of cardamom for something unexpected and sophisticated
• Mix a teaspoon of espresso powder into the glaze for a mocha version
• Roll freshly glazed donuts in sprinkles immediately while the glaze is still wet

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There is something deeply satisfying about pulling a tray of perfect donuts from the oven, knowing you made them with your own hands and they will disappear faster than you can say breakfast.

Recipe FAQs

→ What makes these donuts different from fried ones?

Baking instead of frying creates a lighter texture with less oil, while Greek yogurt adds moisture and protein for a tender crumb that's not greasy.

→ Can I make these without a donut pan?

Yes, use a muffin tin and adjust baking time to 15-18 minutes. You'll get muffin-shaped treats with the same delicious flavor.

→ How should I store these donuts?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted for 3 months.

→ Can I use Greek yogurt flavors other than plain?

Plain works best to control sweetness, but vanilla Greek yogurt can add extra flavor. Reduce added sugar slightly if using sweetened varieties.

→ Why is my donut batter thick or thin?

Consistency varies with yogurt brand. Batter should be thick but pipeable. Add 1-2 tablespoons milk if too thick, or 1-2 tablespoons flour if too thin.