These Greek yogurt donuts are simple and easy to make and get ready in less than 20 minutes. They are made with Greek yogurt and a few pantry staples. Then, they are dusted with powdered sugar and served with jam.
Table of Content
December is the Hanukah season for donuts and we make them in plenty. But, during the rest of the year when my kids crave donuts. So, I make them these quick and easy instant donuts. Sometimes, I make the traditional Greek version dipped in honey. But these, dusted with powdered sugar and served with strawberry jam, are my kids' absolute favorite.
Why make this recipe?
- Honestly, because they are so simple and easy to make.
- There is no yeast, which means you do not need to let the dough rise, shape, or proof which can be a lengthy process.
- Most of the ingredients are pantry staples and Greek yogurt, which in our home is also a staple. Therefore, you can make them any time.
- They are deep-fried like the classic donuts. So, of course, they are as indulgent as any other deep-fried donut.
Ingredients and substitutes
- Greek yogurt - We use the Greek variety because it is thicker and has less whey compared to regular yogurt. If you use regular yogurt, you may need a little more flour for consistency. See my video for the right consistency.
- Sugar - These are of course sweet, but you can reduce the sugar by almost half if you want.
- Egg - I like using an egg because it does add a wonderfully rich texture to the dough. But, you can also omit the egg and use additional yogurt.
- Vanilla - You can use vanilla extract, and bean paste, or substitute some of the sugar for vanilla sugar.
How to make Greek yogurt donuts
- Oil - In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F.
Pro tip - I like to use my cast-iron pot as it retains heat well and I prefer to use my thermometer to ensure the oil is at the right temperature.
- Dry ingredients - Combine the flour with baking powder and salt. And set aside.
- Dough - In a bowl, combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.
Pro tip - Make sure the oil is heating while preparing the donut batter so you don't have to wait for the oil to come to a temperature. - Balls - Using two spoons or a cookie scoop, drop little balls of batter into the hot oil. If you're not using a thermometer, dip a spoon in the oil, if bubbles form around the spoon the oil is ready.
Pro tip - Dipping the cookie scoop initially in oil will prevent the batter from sticking to the scoop.
- Fry - Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.
Pro tip - Depending on the size of the pot with oil, cook in small batches. Adding too many at a time will drop the temperature of the oil and make the donuts soggy. - Dust - Cool for a few minutes. Then, dust with powdered sugar and serve along with your favorite jam.
Tips for Success
- Look for the right consistency of the dough.
- Use full-fat Greek yogurt that is thick and creamy to achieve the right consistency.
- We do not want to activate the gluten in the dough so do not overmix the dough.
- Use a small cookie dough scooper and hold the scooper close to the oil before releasing otherwise it will create a splash.
- As the balls drop in the oil they will puff up and start to become more round in shape so don't crowd the pan.
- Deep fry until the balls are a light golden brown. So, keep the oil temperature to no more than 350F
- Wait until the donuts are cooled before you fill or dust them with powdered sugar, otherwise, the powdered sugar will melt away.
More donut recipes
- Fried Tiramisu Donuts or Tiramisu Doughnuts Sufganiyot
- Chocolate Glazed Donuts or Chocolate Doughnuts - Sufganiyah
- Dulce De Leche Donuts - Dulce De Leche Doughnuts Sufganiyot
- Best Fried Cinnamon Sugar Donuts
- Raspberry, Blackberry, or Strawberry Doughnuts
- Classic Jelly Donuts
- See all donut/doughnut recipes
How long will these donuts keep?
Donuts are best eaten on the day they are made. In fact, it is best to deep fry them just before serving. Leftovers can be kept at room temperature for up to 2 days.
Can I use honey for these Geek donuts?
Absolutely, you can reduce the sugar in the batter and then drizzle the donuts with honey instead of powdered sugar.
Can I fill these donuts with jam?
Yes, you can fill these with jam or chocolate ganache by using a piping bag and a bismark piping tip. Poke a hole with a skewer then insert the piping tip inside and squeeze the bag to fill.
Printable Recipe
Greek Yogurt Donuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 55kcal
Adjust Servings Here: 18 Donuts
Description
These Greek yogurt donuts are simple easy and ready in less than 20 minutes. Made with Greek yogurt and a few pantry staples these are dusted with powdered sugar and served with jam.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 2 cups (250 g) Flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup (240 ml) Greek yogurt
- 1 large Egg
- ¼ cup (50 g) Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Nutmeg (fresh grated )
Deep frying
- 1 ltr (4 cups) Cooking oil (for deep frying )
Plus
- 2 tablespoon Powdered sugar (for dusting )
- ½ cup Jam (to fill)
Instructions
- Oil - In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F. Pro tip - I like to use my cast-iron pot as it retains heat well and I prefer to use my thermometer to ensure the oil is at the right temperature.1 ltr Cooking oil
- Dry ingredients - combine the flour with baking powder and salt. Set aside2 cups Flour, 1½ teaspoon Baking powder, ½ teaspoon Salt, ½ teaspoon Cinnamon powder, ¼ teaspoon Nutmeg
- Dough - In a bowl combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps. Pro tip- Make sure the oil is heating while preparing the donut batter so you don't have to wait for the oil to come to the right temperature.1 cup Greek yogurt, 1 large Egg, ¼ cup Sugar, 1 teaspoon Vanilla extract
- Balls - Using two spoons or a cookie scoop drop little balls of batter into the hot oil. If you're not using a thermometer, dip a spoon in the oil, if bubbles form around the spoon the oil is ready. Pro tip - dipping the cookie scoop initially in oil will prevent the batter from sticking to the scoop.
- Fry - Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil. Pro tip - Depending on the size of the pot with oil cook in small batches. Adding too many at a time will drop the temperature of the oil and make the donuts soggy.
- Dust - Cool for a few minutes then dust with powdered sugar and serve along with your favorite jam2 tablespoon Powdered sugar, ½ cup Jam
Recipe Notes & Tips
- Look for the right consistency of the dough.
- Use full-fat Greek yogurt that is thick and creamy to achieve the right consistency.
- We do not want to activate the gluten in the dough so do not overmix the dough.
- Use a small cookie dough scooper and hold the scooper close to the oil before releasing otherwise it will create a splash.
- As the balls drop in the oil they will puff up and start to become more round in shape so don't crowd the pan.
- Deep fry until the balls are a light golden brown. So, keep the oil temperature to no more than 350F
- Wait until the donuts are cooled before you fill or dust them with powdered sugar, otherwise, the powdered sugar will melt away.
Nutrition Information
Calories: 55- kcalCarbohydrates: 11- gProtein: 2- gFat: 1- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gTrans Fat: 1- gCholesterol: 8- mgSodium: 55- mgPotassium: 52- mgFiber: 1- gSugar: 2- gVitamin A: 12- IUVitamin C: 1- mgCalcium: 23- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Assilya
I failed. They didn’t cook inside and browned quickly. Not sure if oil was too hot, I don’t own a thermometer…
Veena Azmanov
Assilya, sounds like you are right. The oil was too hot so it browned too quickly and perhaps needed a few more minutes to cook inside. You don't really need a thermometer but you can guage it simply by looking at how fat it cooks and how dark it becomes. Adjust temperature as you are working.
Julee
I just made these donuts with my kids and they are AMAZING!! Beautifully crunchy on the outside, and light and fluffy on the inside. It was so easy to make and I had all of the ingredients in my pantry. My batter turned out a little thick, but I just added a tiny splash of milk to help it come together. Thank you for sharing your recipe!
Veena Azmanov
Thank you for the lovely feedback, Julee. Happy you enjoyed this recipe
Moop Brown
These donuts seem so simple and easy to make and I love the way greek yogurt is used.
Sy
Really taste with simple ingredients, batter was a bit thick but I used it the way it was and it was delicious.
Veena Azmanov
Thank you, Sy