Who doesn’t love donuts? By replacing a few ingredients, you can then have a healthier donut: a guilt-free donut. Doesn’t that sound delicious?! From start to finish, making a dozen baked Greek Yogurt Donuts takes under thirty minutes. Additionally, this recipe is a family favorite and I try to make them as often as I can.

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Published September 16, 2021
Updated March 14, 2022
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Helper in the kitchen

My baker assistant today was Matthew, our 9-year-old son. He is our middle child, is stubborn and does not like physical touch, but loves to spend time with you, and when given the change he jumps at the opportunity to help me cook. I may not get hugs from Matthew, but I do get a lot of quality time, and that is just the best.

A few years ago, I bought two donut pans so we could make them at home. When I went about my journey finding out all of my health issues and food allergies, I realized deep fried foods aggravate my gut. So having a baked donut, with a less-fat option, sounded pretty amazing.

Originally, this recipe is for a sour cream-based donut, but honestly, we have not bought sour cream in a few years. However, I use plain Greek yogurt for just about everything, baking, cooking, sauces, smoothies. Greek yogurt is packed with protein.

In addition to the high protein, Greek yogurt is also a fat free option, giving me more of a reason to cook and bake with it than sour cream.
“Greek yogurt makers add an extra step to their process so that excess water, lactose, and minerals drain out. What’s left is a creamy, rich yogurt with less sugar, more carbs, and a tart taste. The acidity also makes it easier for your body to absorb other nutrients.”
Thanks to Healthline for that awesome information on Greek yogurt! Check out this website for the other health benefits of Greek yogurt by clicking the link.

Greek Yogurt Donuts Recipe

Ingredients

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 eggs
3/4 cup sugar
1 tsp salt
2 tsp vanilla
4 Tbsp butter
1 cup Greek yogurt

Greek Yogurt Donut Directions

1. Spray two 6-cavity doughnut baking trays with a non-stick spray and then set aside.

2. Firstly, preheat the oven to 350 degrees.
3. Secondly, in a medium bowl, or the bowl of a KitchenAid mixer, whisk together 2 cups flour, sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Matthew learned how to lock the machine today and how to turn it on with the different levels of speed. Remember to keep it on low with just dry ingredients so you do not make a mess and spill any out of the bowl.

4. Shred 4 Tablespoons butter with a box grater and mix into the dry ingredients until it resembles coarse crumbles. Instead of “cutting the butter in” with knives as is typical, this is an easier way to mix the butter into the dry ingredients, and having the butter shredded into small pieces saves time and blends the butter into the ingredients.

5. In a separate bowl mix together the wet ingredients which include 2 eggs, 1 cup Greek yogurt and 2 tsp vanilla extract, then set aside.

I am a firm believer in allowing our kids to help in the kitchen. By letting them crack eggs and use the mixer, they learn skills that can last a lifetime.

Matthew helped me to make donuts this time by cracking the eggs, measuring the Greek yogurt and turning the KitchenAid mixer on. He did such a great job and did not even let any eggshell in the batter!

6. Pour the wet ingredients into the dry and mix together on low until combined.

7. Using a spatula, scoop the mixture out of the bowl and into a gallon zip lock bag to pipe the mixture into the baking pans. To pipe, cut the tip from one of the corners and squeeze the bag until a snake-like-tube comes out and fills the trays. Additionally, two spoons can be used to drop dollops of bater into the baking pans.

When I went to pipe the mixture into the baking pans the bag split open!
So instead of piping the mixture, I had to use a spoon and scoop it into the pans.
This took so much longer, but worked out well.

Scooping the mixture into the pans makes the batter look much more rustic, and the donuts will not come out as smooth, but they will still taste delicious!

8. Bake for 9-11 minutes or until the tops are a golden brown.

9. Then, remove the baked Greek yogurt donuts from the oven and let them rest for 5 minutes in the baking pan.
Had I spooned less mixture into the pans, the donuts would have been smaller and a traditional donut shape with the hole in the center, but as a result of not piping the patter, these puffed up and became so huge!

10. Turn over the baking pan to remove the donuts onto a cooling rack and then let them rest completely.

Make the Icing for Greek Yogurt Donuts

If you want to level up these donuts, make icing from a few simple ingredients. 2-3 cups of powdered sugar mixed with 2 Tablespoons of milk and 1 teaspoon vanilla make an amazing glaze. Measure each and pour into a medium sized bowl.

Whisk together and with a spoon drizzle the mixture over the donuts. Just make sure to place a piece of wax paper on the countertop to catch any drips that will come off the donuts. Use a different extract to make different glaze flavors, almond, mint, lemon, root beer, orange or more. The options are endless!

Recently I found out that there are companies who sell extracts, and you can buy high quality flavors in bulk. If you do not have access to a store that sells a good variety, this is a great choice.

1. Mix together 2-3 cups powdered sugar, 2 Tbsp milk and 1 tsp vanilla and then set aside.
2. Then place a piece of wax paper under the baking rack after donuts are cooled as this allows you to not make a mess on the countertop.
3. When blended well drizzle over donuts.
Enjoy!
~Monica

Recipe for Greek Yogurt Donuts

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