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Photo of Baked yoghurt, honey and lemon doughnuts with citrus glaze by WW

Baked yoghurt, honey and lemon doughnuts with citrus glaze

PersonalPoints™ per serving
Total Time
40 min
30 min
10 min


Plain flour

cup(s), (100g)

Baking powder

¼ tsp

Bicarbonate of soda

¼ tsp


1 medium, finely grated rind

99% fat-free plain Greek yoghurt

cup(s), (80g)

99% fat-free plain Greek yoghurt

1 tbs, extra

Skim milk

25 ml


1 medium, lightly beaten


1½ tbs

Icing sugar mixture

3 tsp

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat the oven to 200°C. Lightly spray a 12-hole mini doughnut tin with oil.
  2. Combine the flour, baking powder, bicarbonate of soda, lemon zest and a pinch of salt in a large bowl. Make a well in the centre.
  3. In a jug, combine the yoghurt, milk, egg and honey. Gradually pour this mixture into the flour, stirring to prevent lumps. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared tin, filling each hole two-thirds full.
  4. Bake for 10 minutes, until risen and golden, then transfer the doughnuts to a wire rack to cool completely.
  5. Make the glaze: in a bowl, stir together the extra yoghurt, icing sugar and lemon juice until smooth.
  6. Dip the cooled doughnuts in the glaze and return to the wire rack to set – this will take about 10 minutes.