• 30g Kerrygold Pure Irish Salted Butter
  • 220g of flour
  • 150g of sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 tsp salt
  • 175g vanilla yoghurt, 3.5% fat
  • 2 eggs
  • 200g icing sugar
  • 5 - 6 tablespoons milk or water
  • 2 teaspoons vanilla extract (optional)
  • Sugar sprinkles/ decorations of your choice
Print recipe


  1. Preheat the oven to 180°C.
  2. Melt butter in a small saucepan and set aside to cool.
  3. Grease your mini doughnut tins.
  4. Process the flour, sugar, baking powder, cinnamon, salt, yoghurt, cooled butter and eggs in a large bowl with the hand mixer to make a smooth dough.
  5. Fill the donut molds two-thirds. Bake in the oven for about 9-11 minutes and let it cool in the mold for 15 minutes. Place on a wire rack for complete cooling.
  6. Mix the glaze ingredients together. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
  7. Glaze the donuts and sprinkle with sugar sprinkles and decorations.

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