Milk is heated for structure, cooled for the culture, incubated until set, then strained into thick Greek-style yogurt. A thermometer and prompt refrigeration matter more than specialized equipment.

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.