Air fryer glazed yogurt doughnuts
36 min · 10 g protein · 178 cals / serving
Ring doughnuts with no yeast and no pot of oil: self-raising flour and plenty of Greek yogurt make a soft dough in five minutes, a scoop of vanilla protein goes in with the flour, the air fryer puffs and browns the rings, and a thin vanilla glaze sets over them like a bakery glazed doughnut. They are soft and tender inside, more like a cake doughnut than a fried yeast one.
Ingredients
Doughnuts
- 1 2/3 cups self-rising flour, plus a little for dusting
- 1 scoop whey protein, vanilla
- 1 1/2 tbsp granulated sugar
- 1 1/3 cups nonfat Greek yogurt, plain
- a light spray cooking spray
Vanilla glaze
- 2/3 cup powdered sugar
- 1 tbsp + 1/2 tsp skim milk
- 3/4 tsp vanilla extract
Steps
- Stir the self-raising flour, protein powder and sugar together, then mix in the yogurt with a spoon until it clumps. Tip it onto a well-floured counter and knead for a minute, dusting with flour as needed, until it is a smooth, soft dough that only just sticks to your hands. Keep it soft: a stiff dough makes tough doughnuts.
- Pat or roll the dough 3/4 inch thick. Cut 8 rounds with a 3 inch cutter, cut a hole from each with a 1 inch cutter or a bottle cap, and re-roll the scraps once. Air fry the holes too.
- Heat the air fryer to 350°F. Spray the basket and the doughnuts lightly and air fry in batches, without crowding, for 6–8 minutes, turning once, until puffed, golden and springy. Cool on a rack for at least 15 minutes.
- Whisk the powdered sugar, milk and vanilla into a smooth glaze that runs slowly off the whisk. Dip the top of each cooled doughnut, let the excess drip off, and leave on the rack for 15 minutes to set.
Good to know
No self-raising flour?
Use 1 2/3 cups all-purpose flour with 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk them together well before adding the yogurt.
Why did the glaze slide off?
The doughnuts were still warm. Glaze melts on a warm surface and runs; on a cool one it sets into a thin shell. Give them the full 15 minutes on the rack first.
Can I leave out the protein powder?
Yes, it is the classic two-ingredient dough that way: use 1/4 cup more flour instead. The doughnuts are a little fluffier, at about 25 instead of 30. In the oven, either version bakes on a lined tray at 375°F in 12–15 minutes.
Alternative
Per
- Calories
- 241
- Protein
- (22%)
- 13 g
- Fat
- (4%)
- 1 g
- Carbohydrates
- (74%)
- 44 g
- of which sugar
- 18 g
- Fiber
- 1 g
- Sodium
- 433 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1425 kcal goes into the pot and 679 g of ingredients comes out as about 590 g of food: 241 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.