To make the donuts, combine all the dry ingredients in a mixing bowl and stir together until well combined. Add the wet ingredients to the bowl and use a hand mixer to combine until smooth. 3. Fill each well of the donut pan two-thirds full with the batter. Bake for about 20 minutes, until a toothpick inserted in the center of a donut comes out clean.
Let the donuts cool in the pan before glazing them. 4. To make the glaze, place the coconut milk, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate melts.
Remove from the heat. Add the vanilla and stir well to combine. Dip the cooled donuts in the glaze. 5. Store extras in an airtight container in the refrigerator for up to 3 days. note: If you don’t own a donut pan, you can also make these in a muffin pan. Simply grease 6 wells of a standard-size muffin pan and follow the instructions above.
I love listening to cooking podcasts for inspiration while I run. One podcaster talked about how she would pick up donuts at the gas station, leave them out to get dry, and then make bread pudding out of them for Christmas morning.
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She prepared the bread pudding on Christmas Eve, so all she had to do was throw the pan in the oven while the kids were unwrapping their gifts. I thought, “Hmm, I can do that!” For an even more indulgent breakfast, make a double batch of the chocolate glaze when making the donuts and drizzle each piece of bread pudding with 1 to 2 tablespoons of the extra glaze.
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