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 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 at all.
- 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 the 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 wonderful rich texture to the dough. But, you can also omit the egg and use additional yogurt.
- Vanilla - You can use vanilla extract, bean paste or subsitute some of the sugar for vanilla sugar.
How to make Greek yogurt donuts
- 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.
- 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 temperature.
- 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.
- 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.
- Cool for a few minutes. Then, dust with powdered sugar and serve along with your favorite jam.
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
Frequently asked questions
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.
Absolutely, you can reduce sugar in the batter and then drizzle the donuts with honey instead of powdered sugar.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Greek Yogurt DonutsPrint Pin Rate Share by Email Share on FB Save Grow Saved!
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Nutmeg (fresh grated )
- Dry ingredients - combine the flour with baking powder and salt. Set aside
- 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.
- 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.
- Cool for a few minutes then dust with powdered sugar and serve along with your favorite jam
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