¾ cup Chobani® Vanilla Blended Greek Yogurt
¾ cup sugar
½ cup apple cider
¾ teaspoon kosher salt
1 ½ cups all-purpose flour
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ cup Chobani® Vanilla Blended Greek Yogurt
½ cup maple syrup
2 tablespoons unsalted butter
1 cup sifted powdered sugar
In a mixing bowl, whisk together eggs and sugar until mixture becomes pale yellow. Add yogurt, cider, and salt, and whisk to combine.
In a separate mixing bowl, sift together flour, nutmeg, cinnamon, and baking powder. Add the wet ingredients to the dry and mix until just incorporated, being careful not to overmix. Transfer batter to a piping bag.
Coat 2 standard doughnut baking trays with nonstick spray. Pipe the batter into each well leaving a ¼" space below the rim. Bake at 350ºF for 8-10 minutes, rotating halfway through.
Remove from oven and let cool slightly before gently removing doughnuts from baking trays.
Combine maple syrup, butter, and powdered sugar in a small saucepan over medium-high heat.
Bring to a simmer, whisking constantly. Reduce until thickened. Remove from heat, whisk in yogurt, and cover to keep warm until doughnuts are ready to be glazed.
Carefully dunk top side of each doughnut into the glaze. Serve warm.