• 2/3 cup + 2 Tbsp Self-Raising Flour, 75g
• 3 scoops Optimal Whey – Vanilla Donut, 45g
• 1 tsp Baking Powder
• 1 Tbsp Cold Butter, Grated, 14g
• 1/3 cup Low-Fat Milk or Almond Milk, 80ml
• 1/3 cup Greek Yogurt, 75g
• 2 Tbsp granulated sweetener – Xylitol / Erythritol

Protein Yogurt Glaze
• 2 Tbsp Greek Yogurt, 33g
• 1 Tbsp Low-Fat Milk or Almond Milk, 22ml
• 1 Tbsp Optimal Whey – Vanilla Donut, 8g

1. In a bowl, combine flour, protein powder, sweetener and baking powder.
2. Add butter, yogurt and milk – little at a time – and mix with a spoon to until just combined. You should have a smooth dough.
3. Lightly flour a work surface, transfer dough to surface and knead until smooth – about 10 seconds.
4. Do not over mix or the protein powder will make the donut tough.
5. Divide into 6 pieces.
6. Roll into a log about 15-20cm long, shape into a ring, overlap and pinch ends together.
7. Spray inside of air fryer basket with cooking spray, and place donut in.
8. Cook at 160°C for 6 minutes, flip, then cook another 2 mins.
9. Transfer to cooking rack to cool completely.
Protein Yogurt Glaze:
1. In a shallow bowl, whisk together Greek yogurt, milk and protein powder.
2. Dunk donut in glaze, place on cooling rack to set, add toppings.