Glazed Baked Yogurt Doughnuts - Table For Seven
  • Glazed Baked Yogurt Doughnuts

    Apr 30th • Posted in Breakfast, Doughnuts

    Glazed Baked Yogurt Doughnuts

    When my kids were in public school, doughnuts were usually just consumed on the weekends.  Whether we stopped by the local bakery or I made them in the kitchen, they were strictly weekend food.

    Not anymore.

    We’ve been homeschooling for nearly a year now (holy cow, it’s gone by fast!) and my youngsters have developed a bit of a doughnut habit. Now that our morning schedule is total freedom at most days (yay!), doughnuts are requested for breakfast at least once a week.

    To be honest, I’m not really complaining. I mean, come on. It’s doughnuts. What I am, crazy? My kids are so darn smart.

    Some days, it’s chocolate, some days, it’s glazed, some days, they are fried instead of baked! Yes, we do live dangerously.   This day we went with baked and glazed with a little twist.

    Glazed Baked Yogurt Doughnuts
    These are soft and have a some Greek yogurt mixed in to lighten them up. They are delicious! A total hit with my doughnut-habit-forming children and of course, myself.  
    Go ahead and make these quickly.   I’m off to see what kind we are making next week 😉

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    Glazed Baked Yogurt Doughnuts

    by Table for Seven
    Prep Time: 00:20
    Cook Time: 00:10
    Ingredients (12 doughnuts)
    • 2 cups flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1 tsp ground cinnamon
    • 1 tsp vanilla
    • 2 eggs
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 2 TBSP butter, melted
    • 2/3 cup milk
    • 1/2 cup Greek vanilla yogurt


    • 1 cup powdered sugar
    • 1-2 TBSP milk
    Preheat oven to 375 degrees. Grease doughnut pan.
    In a mixing bowl, whisk together flour, salt, baking powder and cinnamon. Set aside.
    In another bowl, beat butter with sugars. Add in milk,vanilla and eggs, one at a time. Beat until combined.
    Add flour mixture in and beat until just combined.
    Pour into prepared doughnut pan.
    Bake for 7-10 minutes or until doughnuts spring back when touched.
    Mix powdered sugar and milk for glaze until smooth.
    Dip cooled doughnuts in glaze or drizzle top
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