Greek Yogurt Donuts

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These fun, easy and quick yogurt donuts coated with cinnamon sugar are fluffy, delicious and highly addictive. Made with Greek yogurt, baking powder, eggs, plain flour and flavored with vanilla. Great for breakfast, brunch, afternoon tea /coffee or as a snack.

Yogurt donuts – these sugared donuts with a great hint of vanilla and cinnamon made with Greek yogurt and baking powder are fluffy, delicious and so simple to make. Made with simple ingredients in no time, since there is no yeast involved. Enjoy them while fresh for breakfast, brunch, as a snack, afternoon tea/coffee.

They taste over the top fresh, but you can store them for a few days days if you have leftovers!

What you’ll need to make yogurt donuts

  • 250 g (8.8 oz/ about 1 cup) Greek yogurt, room temperature
  • 350 g (12.3 oz/ about 3 cups) plain flour (all purpose flour)
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar/ 1/4 teaspoon vanilla extract / vanilla paste from 1/2 vanilla bean
  • 75 g (2.6 oz/ ¼ cup + 2 tablespoons) sugar
  • 80 g (2.8 ozI 1/3 cup) butter, room temperature
  • 3 medium eggs, room temperature
  • 1 liter (33.8 fl.oz/ about 4 ¼ cups) vegetable oil for frying

For coating

  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

You’ll also need

  • ice cream scoop/ cookie dough scoop/ 2 spoons
  • bowl
  • pot

How to make quick donuts with baking powder

Begin by putting the vegetable oil into a saucepan or pot and heat on medium low heat.
In a large bowl, combine the flour and baking powder together.

  • If you’re using vanilla seeds from vanilla bean, then split the vanilla bean lengthwise with the tip of the knife and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.

Next add sugar, vanilla sugar (or whatever you’re using), butter and eggs to an extra bowl. Using a hand mixer or a whisk, whisk together until creamy. Stir yogurt until you have a homogeneous mixture. Then add baking powder and flour mixture and mix well until you have a smooth dough (batter). (Don’t over mix the dough).


Insert the wooden spoon handle in oil to see if the oil is ready. If bubbles start forming around the spoon, then the oil is ready. Now using two spoons, dip them into the pot with hot oil and the scoop a bit of the dough (about ¾ of the tablespoon) and drop it in hot oil.

– You could also use ice cream scoop/ cookie dough scoop to scoop the dough.

Fill the pot with as many mini dough balls as possible. Just make sure to leave a bit of space between the dough balls since they will expand during the deep frying process.

Remove from the pot and put them on cooling rack lined with paper towels.

Coat the donuts with cinnamon sugar and enjoy! You could also dust the donuts with powdered sugar instead of cinnamon sugar.

Notes:

  • I’ve used vanilla seeds from ½ vanilla bean, but you can also use ¼ teaspoon vanilla extract / 1 tablespoon vanilla sugar (just reduce the regular sugar by 1 tablespoon).
  • You could also use ice cream scoop/ cookie dough scoop to scoop the dough.
  • They taste over the top fresh, but you can store them for a few days days if you have leftovers!
  • I’ve made this donut recipe with baking soda as well and it turned out well. So if you don’t have baking powder go ahead and use baking soda.

More quick, fun and delicious fried goodies

Greek yogurt donuts

These fun, easy and quick yogurt donuts coated with cinnamon sugar are fluffy, delicious and highly addictive. Made with Greek yogurt, baking powder, eggs, plain flour and flavored with vanilla. Great for breakfast, brunch, afternoon tea /coffee or as a snack.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: afternoon coffee, afternoon tea, Breakfast, Brunch, Snack
Cuisine: International
Keyword: beignets, Greek yogurt doughnuts, how to, Joghurtbällchen, kid-friendly, picnic, quick donuts, quick trip donuts, travel snack
Servings: 45 donuts
Author: Ester from esterkocht.com

Equipment

  • Hand mixer with whisk
  • Bowls
  • paper towels
  • cooling rack
  • Saucepan or pot
  • Spoons/ ice cream spoon

Ingredients

For Greek yogurt doughnuts

  • 250 g (8.8 oz/ about 1 cup) Greek yogurt, room temperature
  • 350 g (12.3 oz/ about 3 cups) plain flour/ all purpose flour
  • 2 teaspoons baking powder
  • vanilla paste from 1/2 vanilla bean or 1/4teaspoon vanilla extract / 1 tablespoon vanilla sugar
  • 75 g (2.6 oz/ ¼ cup + 2 tablespoons) sugar
  • 80 g (2.8 ozI 1/3 cup ) butter room temperature
  • 3 medium eggs room temperature
  • 1 liter (33.8 fl.oz/ about 4 ¼ cups) vegetable oil for frying

For coating

  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  • Begin by putting the vegetable oil into a saucepan or pot and heat on medium low heat. In a large bowl, combine the flour and baking powder together. If you're using vanilla seeds from vanilla bean, then split the vanilla bean lengthwise with the tip of the knife and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well.
  • Next add sugar, vanilla sugar (or whatever you're using), butter and eggs to an extra bowl. Using a hand mixer or a whisk, whisk together until creamy. Stir yogurt until you have a homogeneous mixture. Then add baking powder and flour mixture and mix well until you have a smooth dough (batter). (Don't over mix the dough).
  • Insert the wooden spoon handle in oil to see if the oil is ready. If bubbles start forming around the spoon, then the oil is ready. Now using two spoons (you could also use ice cream scoop/ cookie dough scoop to scoop the dough), dip them into the pot with hot oil and the scoop a bit of the dough (about ¾ of the tablespoon) and drop it in hot oil.
  • Fill the pot with as many mini dough balls as possible. Just make sure to leave a bit of space between the dough balls since they will expand during the deep frying process. Remove from the pot and put them on cooling rack lined with paper towels. Then coat the donuts with cinnamon sugar or dust them with powdered sugar. Enjoy!

Notes

  • I've used vanilla seeds from ½ vanilla bean, but you can also use ¼ teaspoon vanilla extract / 1 tablespoon vanilla sugar (just reduce the regular sugar by 1 tablespoon).
  • You could also use ice cream scoop/ cookie dough scoop to scoop the dough.
  • They taste over the top fresh, but you can store them for a few days days if you have leftovers!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or share your creation with me on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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