Baked Pistachio Donuts with Raspberry Glaze

Preheat oven to 350 degrees F. Grease a donut pan with oil and set aside.
In a large mixing bowl, beat the egg and sugar together for about 30 seconds. Add in the vanilla, and buttermilk, oil, and Greek yogurt. Mix together until fully combined.
Place the pistachios in a food processor or blender and pulse until resembles a sand like texture.
In a separate bowl, mix the ground pistachio, flour, baking soda, baking powder, and salt together. Add the dry ingredients into the wet and stir until just combined.
Place about 1/3 to 1/2 of the batter into a piping bag or zip lock bag with one corner cut open. Carefully pipe the batter into the donut pan. Repeat with the piping bag until all the batter has been used. You should get 12-16 donuts, depending on the size of your donut pan. Bake 8-11 minutes or until the donuts are just set.
To make the raspberry glaze, smash or muddle the raspberries. Using a fine mesh sieve, strain the raspberries to get the raspberry juice. You should get about 1 tablespoon of raspberry juice. Discard the seeds. Whisk with the lemon juice and vanilla extract. Whisk in the powdered sugar until combined and smooth.
Let the donuts cool slightly before removing from the donut pan. Dip each donut into the raspberry glaze. Enjoy immediately!