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Yogurt Glazed Mini Donuts

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1 cup All-purpose flour sifted
1/2 cup Sugar sifted
2 teaspoons Baking powder sifted
1/4 teaspoons Salt sifted
2 teaspoons Ground cinnamon sifted
2 Eggs
1/4 cup Vegetable oil
1/4 cup Milk
2 tablespoons Yogurt plain
Yogurt Glaze
1 cup Yogurt plain or flavoured
2 drops Vanilla extract
if using plain yogurt you can add another flavoured extract to the yogurt eg. strawberry, or coconut.

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Yogurt Glazed Mini Donuts

Delicious, low fat, low sugar, baked mini donut. The perfect dessert for you and your mini!

  • 1 hr 15 minutes
  • Easy


I have been endlessly craving powdered sugar mini donuts; that is actually what I intended to make when I first baked these, but once they came out of the oven I couldn’t pull through with it; especially since my little one was anxiously waiting to try them. So instead I opted for a yogurt glaze, Issa loves yogurt covered anything so the sprinkles were just for fun! They did turn out tasting just as good as they look, if not better!


Here is a halloween themed batch! I added orange food colouring to the yogurt mixed and double dipped them for a frosting like texture.

Note: These donuts are baked, not fried so the batter will look similar to a cake batter, which means you will need a mini donut pan to bake these. A regular donut pan also works for this recipe to make regular sized donuts!

For another donut recipe, check out my prune donuts recipe here.



Makes 20 - 24 donuts
Preheat oven to 375 F degrees. Spray mini donut pans and set aside.


In a mixing bowl, sift flour, sugar, baking powder salt and cinnamon powder.


In a separate bowl, beat eggs, oil, milk and yogurt. Gradually add dry ingredients into wet ingredients and mix together. (do not overmix)


Fill mini donut pans only up to 1/4 full.
Bake for 10 minutes, until donut is firm and springs back when touched.


Let cool completely on a baking tray. Meanwhile mix yogurt ingredients together.


Once cooled dip the donuts in yogurt mixture, top with sprinkles and chill until yogurt is set.
You can chill in the freezer for 1 hour, or in the fridge for 3 hours.Leave at room temperature for a few minutes before serving.


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