Preheat oven to 180 °C. Bring the eggs to room temperature so that the donuts won't taste eggy.
Proof yeast by adding Inulin, Yeast and warm water. Cover with a damp cloth and place inside a draft-free place like inside a kitchen cabinet or inside a microwave (turned off). Allow to proof for 7 minutes. If it doesn't froth, try again with another batch.
Mix all the dry ingredients.
Beat the eggs and combine with other wet ingredients.
Combine wet and dry ingredients. Fold in the proofed yeast. Grease mold lightly and pour into donut molds, making sure to fill only a little over half the mold. Place inside a pre-heated oven and bake for 10-15 minutes.
When done, take out the baking mold and allow to cool before removing from mold.
Melt unsweetened baking chocolate. You can use the microwave in 30-second increments.
Once melted, add coconut oil and stevia to taste.
Gently dip cooled donuts so that the chocolate covers most of the top. Serve donuts with warm milk tea.
10 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.