greek yogurt donuts (lemon raspberry, air fryer)
Serves 6
10 mins prep
10 mins cook
20 mins total
As a self-proclaimed donut connoisseur, these Greek yogurt donuts are most definitely up to snuff! They pack in 6g of protein each without protein powder and are ready in just 20 minutes thanks to the air fryer (so no deep frying!). They taste like they just came out of a bakery - no seriously, they do.
for the lemon sugar coating
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Preheat your air fryer to 350°F if needed.
In a large bowl, whisk together the 3/4 cup (170g) plain Greek yogurt, 1 large egg, 2 tablespoons maple syrup, half the lemon zest, and lemon juice until smooth. It's easier to zest a full lemon, so zest it first, half in your large bowl for the dough and half in a small bowl for the sugar topping.
Add the 1 1/4 cups (150g) all-purpose flour, plus 1-2 tablespoons more as needed, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Mix until a soft dough forms. It will be slightly sticky. If the dough is too sticky to roll, add flour one tablespoon at a time until it holds its shape.
Gently fold in the 1/2 cup (75g) frozen raspberries with a spatula. A few rough folds - you want them distributed but not smashed.
Divide the dough into 6 equal portions. With lightly oiled hands, roll each piece into a smooth ball.
Spray the air fryer basket with olive oil. Place the donuts in the basket with at least half an inch of space between each. Spray the tops lightly.
Air fry at 350°F for 10-12 minutes, until the donuts are set on the outside and a toothpick inserted in the center comes out clean. Work in batches if needed.
While the donuts cook, mix the 1/3 cup granulated sugar with the remaining lemon zest in a shallow bowl. Rub the zest into the sugar with your fingers until fragrant.
When the donuts come out, let them rest 1-2 minutes. Spray with olive oil, then roll in the lemon sugar while warm. Eat immediately or let cool on a wire rack.
