Preheat oven to 400 degrees. Lightly spray 7 round donut molds with cooking spray. If no molds lightly spray 7 to 8 muffin cups for mini donuts. Set aside
Sift or whisk the dry donut ingredients into a large mixing bowl until there are no lumps. Stir the eggs into the dry ingredients until all the dry ingredients are moist
Stir the milk and butter in until fully combined. Stir the yogurt and vanilla in until fully combined and a smooth dough has formed
Scrape down the sides of the bowl and push dough to the center of the bowl. For dough into a ball and massage the dough to make sure you have the proper texture. The dough should be moist and hold together well. If it sticks to fingers add very small amounts of coconut flour until no longer sticky
Form dough back into a smooth ball and place back into mixing bowl. Allow to sit in the bowl about 5 minutes to absorb any excess moisture.
Divide the dough evenly among the prepared donut molds (about 4 TBS of dough per mold). If no molds place roll 3 TBS of dough into a smooth ball. Place in the center of the muffin cups and flatten the tops of the bowl. Place finger in the center of the dough and wiggle finger to create a hole in the middle of the dough. Keep dough smooth at all times
Place donuts in the preheated oven at 400 degrees for 15 to 18 minutes or until tops are firm and a tester comes out clean. If using the muffin cup method check at 12 minutes
Remove from the oven and allow to cool in the molds 20 to 30 minutes to firm up. Remove from molds and transfer to a wire rack. Cool completely before glazing the donuts