Lemony Glazed Yogurt Doughnuts

Name: Lemony Glazed Yogurt Doughnuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ tsp baking powder; 2 cups all-purpose flour; 1 tsp kosher salt; 2 large egg yolks; 1 cup whole-milk Greek yogurt; ½ cup granulated sugar; 2 Tbsp unsalted butter; 1 tsp vanilla extract; 7 cups vegetable oil; ¼ whole lemon zest; 1 cup powdered sugar; 1 piece deep-fry thermometer

Light and fluffy homemade doughnuts made with Greek yogurt and finished with a bright lemon glaze. These cake-style doughnuts are fried to golden perfection and perfect for breakfast or dessert.

8 servings

1 hr 10 min

Published October 4, 2025

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Ingredients

•2½ tsp baking powder
•2 cups all-purpose flour
•1 tsp kosher salt
•2 large egg yolks
•1 cup whole-milk Greek yogurt
•½ cup granulated sugar
•2 Tbsp unsalted butter
•1 tsp vanilla extract
•7 cups vegetable oil
•¼ whole lemon zest
•1 cup powdered sugar
•1 piece deep-fry thermometer

Cooking Instructions

1.
Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
5 min
2.
Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to 1/2" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
10 min
3.
Punch out circles with a 31/2"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
15 min
4.
Fit a large pot with thermometer; pour in oil to come 11/2" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
25 min
5.
Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and 1/4 cup water in a small bowl until a smooth glaze forms.
5 min
6.
Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.
10 min

Cooking Instructions

Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.

5 min

Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to 1/2" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.

10 min

Punch out circles with a 31/2"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.

15 min

Fit a large pot with thermometer; pour in oil to come 11/2" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.

25 min

Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and 1/4 cup water in a small bowl until a smooth glaze forms.

5 min

Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.

10 min