Baked Lemon Donuts with Lemon Glaze

For the Donuts

1. Preheat the oven to 175°C. Thoroughly grease or spray a donut pan with oil.
2. In a medium sized bowl combine yoghurt, egg, oil, sugar, zest and juice and whisk to incorporate. 
3. Fold in the dry ingredients, adding an extra tablespoon milk if needed to make a thick batter with a dropping consistency.
4. Spoon the batter into a large pastry bag or ziplock bag with the corner snipped off. Pipe the batter into the greased pan so the cavities are almost filled to the brim. Bake for 12 -15 minutes, until golden and springy. Cool in the pan for 5 minutes before transferring to a rack to cool completely.
5. After the donuts have come to room temperature, dip each donut into the glaze and leave to set.

For the Glaze:

1. Combine the icing sugar, lemon juice and enough milk so the mixture coats the back of a spoon.