Chocolate-Greek Yogurt Donuts


Add Greek yogurt to your batter for the most moist and tender cake donuts ever. If desired, top with sprinkles or nuts before the glaze hardens.

Chocolate-Greek Yogurt Donuts
Prep Time:
50 mins
Chill Time:
1 hrs
Total Time:
1 hrs 50 mins
20 donuts and holes


Chocolate-Greek Yogurt Donuts

  • 3 ½ cup all-purpose flour

  • ½ cup cocoa powder

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 2 eggs

  • 1 egg yolk

  • 1 cup sugar

  • 1 cup plain Greek yogurt

  • ½ cup buttermilk

  • ¼ cup butter, melted

  • Vegetable oil for deep-fat frying

Powdered Sugar Icing

  • 2 cup powdered sugar

  • ¼ cup water


  1. In a large bowl combine flour, cocoa powder, baking powder, salt, and baking soda. In another large bowl whisk together eggs and egg yolk. Add sugar, Greek yogurt, buttermilk, and melted butter; whisk until well mixed. Add the flour mixture to the egg mixture. Use your hands to mix together until all of the flour is moistened. Cover and chill dough about 1 hour or until easy to handle.

  2. On a floured surface, roll out dough to a 1/2 inch thickness. Cut dough with a floured 2 1/2-inch donut cutter, rerolling dough as necessary. Fry donuts, two or three doughnuts and donut holes at a time, in deep hot oil (365°F) for 2 to 3 minutes or until golden, turning once. Using a slotted spoon, transfer to paper towels to drain.

  3. In a medium bowl combine powdered sugar and water. Whisk together until smooth. Dip warm donuts and donut holes in Powdered Sugar Icing.

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