Baked Glazed Yoghurt Doughnuts

I've kept these from you for too long and I apologise. I teased you with them on Instagram about 3 weeks ago and I'm finally bringing you the easiest doughnut recipe in the world (not proven but likely true). I honestly found it difficult to believe these weren't fried and, to make them even more impressive, they are only 106 calories each without the glaze. A 100(ish) calorie doughnut? I tell no lies. Of course the glaze is the magic ingredient though.
Total Greek yoghurt got in touch and offered to send me some of their products to try out in recipes. I love Greek yoghurt anyway and eat it nearly every morning with chopped banana, blueberries and granola but I was excited to try it out in some baking. It's wonderful to eat doughnuts with a good chunk of the guilt taken away, it means I can make ridiculously good glazes like a maple almond butter glaze or I can sprinkle bacon bits on top. It was love at first bite...pardon my terrible jokes. Yoghurt is a brilliant ingredient for baking and reduces the amount of fat needed whilst keeping things moist. I also made the glaze out of yoghurt and icing sugar and it was brilliant how easy it was to make.
Buying a doughnut pan was honestly one of the best decisions I've made in the past month (I bought this Wilton one). It's life changing. I've mentioned before my fear of frying and it's so much more work to make fried yeast-based doughnuts so I want to thank the inventor of the doughnut pan for making life so much easier. The glaze is so easy to make and even easier to adapt. I've got loads of ideas for next time I make doughnuts, I want to try adding some blueberry jam or lemon curd to it. I also want to try adding different flavours to the doughnut mix itself such as cinnamon or cocoa powder. I have to add though that these are best eaten the day you make them. If you must save them, keep them in an airtight container to stop them drying out.
Glazed Baked Yoghurt Doughnuts
(adapted from An American Cupcake in London)
makes 12 doughnuts
480g plain flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon bicarbonate of soda
pinch of salt
2 eggs
340g Total Greek yoghurt
2 tablespoons vegetable oil
for the glaze:
240g icing sugar, sifted
3 tablespoons Total Greek yoghurt
any other flavour of your choice e.g. a tablespoon of almond butter or maple syrup
  1. Preheat the oven to 200 C/400F. Lightly grease the doughnut pan to prevent sticking and set aside.
  2. Sift the flour, salt, baking powder and bicarb into a bowl. Make a well in the middle and add the egg, yoghurt and oil. Mix thoroughly until a thick batter forms.
  3. Tip the batter into a piping bag and snip off the end, about 2cm from the point. Pipe the mix into the doughnut pan.
  4. Bake for 10 minutes, until golden. Remove from the oven and tip out of the tray onto a cooling rack.
  5. Whilst the doughnuts are cooling, make a start on the glaze. Mix the sifted icing sugar and yoghurt together until smooth.
  6. Dip the doughnuts into the glaze (I did both sides but again, your preference) and place back on the cooling rack.

  • Add more yoghurt if you prefer a runnier glaze and make sure the icing sugar is sifted to prevent lumps.
  • I put a sheet of foil or baking paper under the rack whilst the icing drips off, otherwise you have to battle to clean it off your worktop.
  • If you want to add sprinkles or other toppings, add them as soon as you've glazed the doughnuts so they stick.