Whole Wheat Greek Yogurt Donuts
Light baked whole wheat donuts made with Greek yogurt and finished with a chocolate glaze.
Servings: 12 servings
Ingredients
Ingredients
- 1 large egg
- 1/2 cmilk of choice
- 1/3 cplain or vanilla Greek Yogurt
- 1 cwhole wheat flour
- 1/2 cbrown sugar
- 2 tspcinnamon optional but I loved it in these even with the glaze!
- 1 tspvanilla extract
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsea salt
- 2 Toil
- 1 cpowdered sugar
- 3 Tcocoa powder
- 2 Tmilk of choice more if glaze seems too thick
- 1/2 tspvanilla
- pinch of salt optional
- Toppings of choice: shredded coconut sprinkles, etc.
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut baking pan and set aside.
- In a medium bowl, whisk together 1 large egg, 1/2 cup milk, 2 tablespoons oil, 1 teaspoon vanilla extract, 1/3 cup Greek yogurt, and 1/2 cup brown sugar until mostly smooth and the sugar begins to dissolve.
- In a separate bowl, whisk together 1 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, and 2 teaspoons cinnamon (if using) until evenly combined.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula or spoon just until no dry flour streaks remain. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each well about 3/4 full.
- Bake for 12–14 minutes, or until a toothpick inserted into a donut comes out clean.
- Remove the pan from the oven and let the donuts cool in the pan for 3–5 minutes, then transfer the donuts to a wire rack to cool completely before glazing.
- While the donuts cool, make the glaze: in a small bowl whisk together 1 cup powdered sugar, 3 tablespoons cocoa powder, 2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt (if using) until smooth. If the glaze is too thick, add additional milk 1/4 teaspoon at a time until it reaches a dip-able consistency.
- Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
- Immediately sprinkle desired toppings (shredded coconut, sprinkles, etc.) onto the glazed donuts.
- Allow the glaze to set for a few minutes before serving. Enjoy!
Equipment
- Donut Pan
- Mixing Bowls
- Whisk
- Spatula
- Small Bowl
- Wire Rack
Notes
These donuts bake up quicker than you think. Don’t over bake them if you can help it. 12 minutes was just right for me!
My favorite trick is to use an icing bag to form the donuts nicely in the donut pan. I have the photos shown above. Place the bag in a glass and pour the batter in. Then cut the tip off and squeeze the batter into the donut pan. This makes for much less mess.
Make sure the donuts are fully and completely cooled before glazing. Trust me on this one. Also, you can, and it is advised to dip the donuts twice or dunk them completely in the glaze so that the entire donut is covered. I mean, the more glaze, the better!
Grease the donut pan very well. You want to make sure the center part is greased as well. No one wants only half the donut coming out of the pan!
No donut pan? Make mini muffins and glaze them!
My favorite trick is to use an icing bag to form the donuts nicely in the donut pan. I have the photos shown above. Place the bag in a glass and pour the batter in. Then cut the tip off and squeeze the batter into the donut pan. This makes for much less mess.
Make sure the donuts are fully and completely cooled before glazing. Trust me on this one. Also, you can, and it is advised to dip the donuts twice or dunk them completely in the glaze so that the entire donut is covered. I mean, the more glaze, the better!
Grease the donut pan very well. You want to make sure the center part is greased as well. No one wants only half the donut coming out of the pan!
No donut pan? Make mini muffins and glaze them!