Oh my gosh, you have to try these Greek yogurt donuts—they’re my absolute favorite lazy morning treat! I stumbled onto this recipe when I desperately needed something sweet but didn’t want to deal with yeast or frying. The secret? That thick, tangy Greek yogurt works magic in the dough, making it impossibly light and fluffy while keeping everything super simple. No fancy equipment needed—just a bowl, a spoon, and about 30 minutes. The cinnamon sugar coating? Pure nostalgia in every bite. Trust me, once you taste these, you’ll be whipping them up every weekend (and maybe sneaking a batch on weeknights too).
Why You’ll Love These Greek Yogurt Donuts
Okay, let me count the ways these donuts will steal your heart (and maybe your entire weekend):
- No-fuss morning magic: They come together in 30 minutes flat—no yeast, no waiting, just instant donut happiness.
- Secretly smarter: Greek yogurt adds protein and keeps them tender without loads of butter. (We’ll pretend the cinnamon sugar coating doesn’t count.)
- Fluffy little clouds: That yogurt creates the most delicate crumb—like biting into a sweet, spiced pillow.
- Breakfast or dessert? Yes. Serve them warm with coffee or pile them high for a dessert platter—no one will judge.
- Kid (and adult) approved: My niece once hid half a batch in her backpack. Need I say more?
Ingredients for Greek Yogurt Donuts
Gather these simple pantry staples—you probably have most already! The measurements matter here, so I’ll whisper Grandma’s motto: “Baking is science wearing an apron.” (But don’t stress—this recipe is forgiving.)
- 2 1/3 cups all-purpose flour (spooned & leveled—no packing!)
- 2 teaspoons baking powder (make sure it’s fresh!)
- 1/2 teaspoon salt (balances the sweetness perfectly)
- 1 cup milk plus another tablespoon if your dough begs for it
- 1 cup plain Greek yogurt (the thick, full-fat kind works best)
- 3-4 tablespoons sugar (for that irresistible cinnamon-sugar coat)
- 1 teaspoon cinnamon (the better the quality, the warmer the flavor)
- Cooking spray or melted butter (for coating—butter = extra love)
How to Make Greek Yogurt Donuts
Alright, let’s dive into the fun part—making these dreamy donuts! I promise it’s easier than folding a fitted sheet (why are those so impossible?). Follow these steps, and you’ll be swimming in fluffy, cinnamon-sugar-coated goodness before you know it.
Step 1: Preheat and Prep
First things first: heat things up! If you’re using a donut maker, plug it in and let it get nice and toasty—no need to grease it yet. For oven lovers, crank it to 375°F (190°C) and line a baking sheet with parchment paper. Air fryer fans, set yours to 375°F too and give the basket a quick spritz of cooking spray. Now, grab your ingredients—this dough comes together faster than you can say “second breakfast.”
Step 2: Mix the Dough
In a big bowl, whisk together the flour, baking powder, and salt. No need to sift—just make sure there are no clumps. Now, add the milk and Greek yogurt all at once. Stir with a wooden spoon or spatula until it forms a shaggy, sticky dough. If it looks drier than a desert, add that extra tablespoon of milk. Too wet? A dusting of flour will fix it. The dough should cling to the spoon but still feel soft—think Play-Doh’s nicer cousin.
Step 3: Shape and Cook
Here’s where you get creative! For donut makers: spray the cavities lightly, then plop in enough dough to fill each one about ¾ full. Close the lid and cook until golden—about 4-5 minutes (peek at 4 to avoid overbrowning). For oven or air fryer donut holes: if the dough feels too sticky to handle, add a sprinkle more flour. Use a small cookie scoop or oiled hands to roll into 1-inch balls. Bake for 15 minutes (oven) or air fry for 12, shaking the basket halfway. They’re done when they’re puffed and golden—like tiny suns!
Step 4: Coat and Serve
While the donuts are still warm (but not scorching-hot), mix the sugar and cinnamon on a plate. Give each donut a quick spray of cooking spray or a brush of melted butter—this makes the coating stick like glitter to a toddler. Roll them in the cinnamon sugar until they’re fully dressed in their sweet jackets. Serve immediately with a side of smug satisfaction (or coffee, if you’re feeling humble). Pro tip: Double the coating mixture if you’re sharing—people get greedy with these!
Tips for Perfect Greek Yogurt Donuts
After making these donuts more times than I can count, here are my hard-earned secrets for donut perfection:
- Oil those hands! When shaping dough balls, rub a tiny bit of oil on your palms—the dough won’t stick, and you’ll avoid frustration (and flour clouds).
- Butter beats spray for coating. It adds richness and helps the cinnamon sugar cling better. I melt mine with a pinch of vanilla for extra yum.
- Don’t overbake—they’re done when just golden. Overcooked donuts lose that magical fluffiness we love.
- Storage trick: Keep leftovers in an airtight container with a paper towel to absorb moisture. They’ll stay fresh for 2 days (if they last that long).
- Freeze the dough! Form balls, freeze on a tray, then bag them. Bake straight from frozen, adding 2-3 extra minutes.
Greek Yogurt Donuts Variations
Oh, the fun you can have with these! My favorite lazy Sunday move? Adding lemon zest to the dough for a bright twist—it cuts through the sweetness perfectly. Swap cinnamon for cocoa powder in the coating if you’re craving chocolate. Feeling fancy? A drizzle of honey or a dip in melted chocolate takes these from simple to spectacular. The dough’s a blank canvas—go wild!
Storing and Reheating Greek Yogurt Donuts
These donuts are best fresh, but if you somehow have leftovers (rare in my house!), here’s how to keep them happy. Store cooled donuts in an airtight container with a paper towel to soak up moisture—they’ll stay soft for 2 days. To revive them, a quick 10-second zap in the microwave brings back that just-baked warmth. Want crispy outsides? Pop them in a toaster oven for 2 minutes. Just don’t freeze coated donuts—the sugar turns weepy (learned that the hard way!).
Greek Yogurt Donuts Nutritional Information
Here’s the scoop on what’s in these sweet little bites—but remember, exact numbers depend on your ingredients and how generous you are with that cinnamon sugar coating! Per donut (based on 12 per batch): roughly 120 calories, 5g sugar, and 4g protein thanks to our Greek yogurt hero. Not bad for something that tastes like a weekend morning hug!
FAQs About Greek Yogurt Donuts
Q1. Can I use regular yogurt instead of Greek yogurt?
You can, but the texture won’t be quite the same. Greek yogurt is thicker and has less moisture, which helps create that perfect fluffy donut texture. If you only have regular yogurt, strain it through cheesecloth for 30 minutes to remove excess liquid—or add a bit more flour to compensate. Trust me, it’s worth grabbing that tub of Greek yogurt!
Q2. My dough is super sticky—what did I do wrong?
Nothing! The dough is supposed to be sticky (that’s what makes the donuts so tender). If it’s sticking to your hands like glue, rub a little oil on your palms before shaping. For donut holes, a light dusting of flour on your work surface helps. Just don’t add too much extra flour, or your donuts will turn out dense.
Q3. Can I make these without a donut maker or air fryer?
Absolutely! I’ve baked these in a regular oven for years with perfect results. Just shape them into balls (they’ll look more like donut holes) and bake on a parchment-lined sheet. They puff up beautifully and still get that golden crust. No special equipment needed!
Q4. Why did my donuts come out dry?
Two likely culprits: overbaking or overmixing. Set a timer—they’re done when just golden, not dark brown. And when mixing the dough, stop as soon as it comes together. Overworking it develops too much gluten, which can make them tough. Also, check your baking powder isn’t expired—fresh leavening makes all the difference.
Q5. Can I prep the dough ahead?
Yes! Mix the dough, cover tightly, and refrigerate overnight. The cold makes it firmer and easier to handle in the morning—just let it sit at room temp for 10 minutes before shaping. You can also freeze unbaked dough balls; bake straight from frozen, adding 2-3 extra minutes. Morning donuts in your pajamas? Yes, please!
Share Your Greek Yogurt Donuts Experience
I’d love to hear how your donut adventure goes! Did you add any fun twists? Maybe your kids helped coat them? Drop a comment below—your kitchen stories make my day brighter than a cinnamon sugar sparkle. Also, you can find more creative inspiration by visiting our Pinterest page.
Print
Heavenly Greek Yogurt Donuts You’ll Crave Daily
- Total Time: 30 minutes
- Yield: 12-15 donuts or donut holes 1x
- Diet: Vegetarian
Description
Greek Yogurt Donuts are a delicious and easy-to-make treat, perfect for breakfast or dessert. These donuts are light, fluffy, and coated in a sweet cinnamon sugar mixture.
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk plus another tablespoon, if necessary
- 1 cup Greek yogurt plain
- 3–4 tablespoons sugar (for coating)
- 1 teaspoon cinnamon (for coating)
- Cooking spray or melted butter (for coating)
Instructions
- Preheat and prep: If using a donut maker, preheat and spray the donut maker with cooking spray. For oven, preheat to 375°F (190°C) and line a baking sheet with parchment paper. If air frying, preheat air fryer to 375°F and spray the basket with cooking spray.
- Mix the dough: In a large bowl, whisk together flour, baking powder, and salt. Add the milk and Greek yogurt, mixing well until combined into a sticky dough. Add an extra tablespoon of milk if needed for consistency.
- Form and cook: For the donut maker, fill each hole with enough dough to cover, close, and cook until golden brown. For oven or air fryer donut holes, add a bit more flour to thicken dough. Using a small trigger scoop, place dough on the baking sheet or air fryer basket. To roll by hand, oil your hands and form sticky dough into balls.
- Bake or air fry: Bake the donut holes in the oven for about 15 minutes or air fry for about 12 minutes until golden.
- Coat and serve: On a large plate, mix sugar and cinnamon with a fork. Spray the cooked donuts with cooking spray or brush with melted butter, then dip or roll in the cinnamon sugar coating to cover both sides. Enjoy!
Notes
- Adjust the amount of milk if the dough is too sticky or too dry.
- For a richer flavor, you can use melted butter instead of cooking spray for coating.
- Store leftover donuts in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg