By 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.
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I tested this dough more times than I'd like to admit. My first two rounds were too dense because I was skipping the egg and relying on the yogurt alone for lift. The texture was fine, but the inside stayed a little gummy. Adding the egg made everything click: better rise, lighter crumb, more of that classic baked donut feel.
The raspberries were the other surprise - I expected them to make the dough soggy, but using frozen ones kept them intact and gave every bite a little burst of fruit without making the dough wet. Please don't hurt my soul and skip the lemon-sugar coating. It's a non-negotiable! It's what makes these taste like donuts and not bread rolls with ambitions.
Jump to:
be gentle with the raspberries
Even though they are frozen, the more we work them into the batter, the more broken they become. So, just fold them in gently to incorporate throughout without ending up with a wet raspberry mess.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek yogurt: Use whatever fat percentage you have. I use non-fat plain, so if you're using full-fat, you might need an extra tablespoon of yogurt for extra moisture. For more ideas like this, check out our full list of Greek yogurt dessert recipes!
- All-purpose flour: You might need 1-2 tablespoon extra if the dough is too sticky to roll. Oat flour and almond flour do NOT work here; they need entirely different liquid ratios.
- Egg: This separates a pillowy donut from a dense bread ball.
- Maple syrup: Honey and agave work 1:1.
- Baking powder + baking soda: Make sure your baking powder is fresh; stale baking powder is the most common reason these come out flat.
- Lemon: You need the juice and the zest.
- Raspberries: Frozen work best, but I do make these with fresh occasionally (like in the video). Thawed raspberries release too much liquid and make the dough sticky and hard to shape. Fresh raspberries just break down more and can make the dough a bit wetter.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
use oil to coat
I've found spray oil works best and is the least messy for coating the doughnuts in their sugar lemon coating. It is also just the right amount for stick, while butter is too heavy. You can use regular oil or butter, just go really light with it (like we do in these apple cider donut holes)!
step by step: tips to nail this recipe every time
- Start with less flour, add more as you go: The recipe calls for 1.25 cups, but you might need 1 to 2 tablespoons extra. The dough should feel soft and slightly sticky but clean off your hands when rolled. Add flour a tablespoon at a time - too much, and the donuts come out dry and dense.
- Roll with oiled hands: I spray my hands with oil to help roll the balls without the batter sticking to my hands. Water can work, but it can also make the dough soggy.
- Roll each donut smooth before air frying: Rough surfaces and cracks mean uneven cooking. Roll each portion between your palms until the outside is smooth. If the dough is sticking to your hands, lightly oil your palms with a tiny bit of olive oil or spray them with cooking spray.
- Leave space in the air fryer basket: These expand as they cook. Work in batches if needed - donuts that are touching will steam instead of developing that lightly crisp exterior. Half an inch of space between each one is the minimum.
quick recipe video
coat the donuts while they're warm
Wait about 2 minutes after they come out of the air fryer before rolling in lemon sugar. Too hot, and the coating just absorbs in and disappears. Completely cold, and the oil won't adhere. Warm is the sweet spot.
rub the sugar and lemon zest
This releases so much flavor from the lemon zest and really makes them pop! Do this for about 30 seconds to really work it together.
troubleshooting
The dough is too sticky to roll: Usually a yogurt issue - different brands have different moisture levels. Add flour one tablespoon at a time until the dough pulls away from your hands cleanly. Lightly oiling your palms instead of adding more flour is the move if you're close to the right consistency but still sticky.
The donuts came out gummy inside: Two possible causes: undercooking, or too much moisture in the dough. Air fryers vary by model - check at 10 minutes and add 1 to 2 minutes if the outside looks set but the inside still feels soft when pressed gently. The donuts will firm up slightly as they cool.
The raspberries made the dough wet: This happens when frozen raspberries are thawed before folding in, or when fresh raspberries are overmixed into the dough. Keep frozen raspberries frozen until the last second, and fold gently.
P.s. if you love these, I think you'll love our lemon poppyseed muffins and lemon blueberry scones.
Recipe
greek yogurt donuts (lemon raspberry, air fryer)
Ingredients
- ¾ cup (170 g) plain Greek yogurt (any fat level)
- 1 large egg
- 2 tablespoons (30 ml) maple syrup
- (30 ml) juice from 1 lemon + zest from 1 lemon (divided - zest split between dough and coating)
- 1 ¼ cups (150 g) all-purpose flour, plus 1-2 tablespoons more as needed
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ½ teaspoon (3 g) salt
- ½ cup (75 g) frozen raspberries (or fresh, see notes)
for the lemon sugar coating
- ⅓ cup (67 g) granulated sugar
- zest from 1 lemon (use the other half of your lemon from above)
- olive oil spray (or melted butter or oil)
Before you start!
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Instructions
- Preheat your air fryer to 350°F if needed.
- In a large bowl, whisk together the ¾ cup 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 ¼ cups all-purpose flour, plus 1-2 tablespoons more as needed, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon saltuntil 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 ½ cup 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 ⅓ 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.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Does this work with gluten free flour? x
I haven't tried it but we've had 2 different success stories of folks using 1:1 gluten free flour so yes it works GF!
mine were more like scones than donuts. it might be helpful to out in the actual yogurt brand in the recipe.
I used trader joes plain greek yogurt. Sorry it didn't work for you. Did you use fresh or frozen raspberries? scones dough is usually much tougher which leads me to believe you used frozen and maybe a full fat yogurt? My batter is quite sticky (why I need to spray my hands with oil before rolling).
Hi it looks lovely and easy! Definitely want to try. But I’m a lacto-vegetarian and don’t consume eggs. Is there a good substitute for that in this recipe and what would the substitution quantity be ?
Unfortunately eggs are a must with this recipe. I would say an egg substitute like "just eggs" is the best swap.
Can you help me make this gluten free and egg free?
The eggs are pretty necessary but it will work with a 1:1 gluten free flour. For an egg swap, I'd look at using something like "Just Egg" since flax eggs don't work.
Delicious!
So happy to hear that!
I used a muffin mold and it made perfectly squishy bouncy muffins! and frozen blueberries worked great as a substitute.
I used Kirkland non fat Greek yogurt. and everything was perfect. thanks for sharing this recipe ❤️
So happy to hear that!!
If I don’t have an air fryer what would the cooking instructions be?
Bake at 350 for 20-25 minutes 🙂
These were so cute to make, they puffed up really nicely even though I should've added a little more flour (mine were a touch sticky) but they tasted great. Wondering, would these work with a) a sugar free caramel coffee syrup (I've got a bottle I'm trying to be rid of!) or b) sourdough discard? I'm also a sourdough gal so always have mountains of discard everywhere! Will make for me and partner again 😊
That's great to hear! They would definitely work with the caramel syrup. I'm sure they would work with sourdough discard but I'm not versed in sourdough so I don't know what the conversion would be.
I just made these tonight and they were delicious. I substituted honey for maple syrup and canned peaches instead of raspberries. I needed to add a bit more flour and probably should have added a little more because they seeped through the mesh of my air fryer a bit while cooking but they were still delicious!
Yum!! love the peach version!