greek yogurt donuts (lemon raspberry, air fryer)

4.67 from 6 votes

greek yogurt donuts (lemon raspberry, air fryer)

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: greek yogurt

Servings:

Calories: 187kcal

Author: Mika Kinney

Ingredients

¾ cup plain Greek yogurt any fat level
1 large egg
2 tablespoons maple syrup
juice from 1 lemon + zest from 1 lemon divided - zest split between dough and coating
1 ¼ cups all-purpose flour, plus 1-2 tablespoons more as needed
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup frozen raspberries or fresh, see notes

for the lemon sugar coating

⅓ cup granulated sugar
zest from 1 lemon use the other half of your lemon from above
olive oil spray or melted butter or oil

US Customary - Metric

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

Yogurt: Depending on the fat level, the dough may need more flour or more yogurt to make it rollable. Higher fat yogurt is drier and will need more yogurt, while lower-fat yogurt has more moisture and will need a bit more flour. I use non-fat.

Raspberries: Fresh works, but you have to fold them in very carefully so they don't break up too much. Too many broken raspberries will result in a gummy donut from the extra moisture.

Storage: Best eaten the day they're made. Store in an airtight container at room temperature or freeze without the sugar coating for up to 3 months. Reheat in the air fryer at 325°F for 2-3 minutes to refresh the exterior.

Freeze: Freeze uncoated donuts for up to 2 months. Air fry from frozen at 325°F for 4-5 minutes, then coat while warm.

Nutrition