Bon Appetit recently published a delicious recipe for cake donuts made with Greek yogurt, which they called “yonuts.” The yogurt gives them just a little tang, and they are quite simple to make. You can probably have warm donuts for breakfast in about half an hour.

So, their recipe is

• 2 ½ tsp baking powder
• 2 cups flour
• 1 tsp kosher salt
• 2 large egg yolks
• 1 cup Greek yogurt
• ½ cup granulated sugar
• 2 Tb melted unsalted butter, cooled
• 1 tsp vanilla extract
• 5-6 cups vegetable oil for frying (peanut or canola)
• 1 cup confectioners’ sugar
• Pinch of salt
• Zest from ¼ lemon
• ¼ cup water (or less)

1. Mix the dry ingredients in one bowl
2. Mix the egg yolks, yogurt, melted butter together with a whisk
3. Mix in the granulated sugar and vanilla extract.
4. Slowly add the flower mixture and mix with a whisk, or eventually a wooden spoon. The batter will be a bit stiff.
5. Roll out the batter on a flour board or floured parchment. You may need to flour the top side, too.

1. Cut out the donuts using a donut cutter, or a circular cookie cutter. In the latter case, we found you could dig out the donut hole with a cookie scoop. Dust off any excess flour before frying.
2. Heat the oil to 350˚ F (use a thermometer) and cook the donuts 3-4 at a time. BA suggests 2 minutes per side, but we found that a bit too long. We recommend 1 to 1 ½ minutes per side. Turn them when they are brown.
3. Drain the donuts on a wire rack until cool.
4. Meanwhile, mix the powdered sugar with water until it is thin enough to dip the donuts in, but don’t overdo it. Mix in some zest from ¼ lemon.

1. Dip both sides of each donut in the icing and let them dry briefly.  Eat at once.

We ate them as soon as we could. This recipe makes 9-10 donuts. They are still pretty good the second day. You should probably rewarm them in the microwave for 15 seconds or so.