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1
Place milk in a microwave-safe measuring jug. Microwave for 40 seconds to 1 minutes, or until milk is hearted through. Stir in coconut oil and set aside.
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2
In the bowl of a stand mixer, stir in yeast, Natvia and cinnamon. Make a well in the centre and pour in milk mixture. Fit a dough hook to your stand mixer and allow it to knead on medium-high for around 7 minutes.
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3
Lightly flour a clean kitchen bench and pour out dough. Knead by hand until dough comes together.
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4
Grease a large bowl with coconut oil and place dough inside. Brush top of dough with more coconut oil. Cover with plastic wrap then set aside in a warm place to rise for an hour, or until doubled in size (I used my microwave).
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5
Line 2 baking trays with baking paper. When dough has risen, punch dough down with fists and turn out onto a lightly flour surface.
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6
Knead dough until smooth, then roll out with a rolling pin till it's about 2 cm thick.
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7
Using a round cookie cutter, cut rounds from dough. Use a smaller cookie cutter to make holes in the centre of each round. Place donuts (or donut holes) onto baking sheet, about 5 cm apart. You can roll donut holes back into the dough if you prefer to have less of them.
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8
Cover trays with plastic wrap, and leave to rise in a warm place for 30 minutes or until doubled in size.
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9
Meanwhile, preheat oven to 180c. Bake donuts for 10-12 minutes, or until lightly golden. Allow to cool on a wire rack.
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10
To make glaze, melt ingredients together over a double boiler. Either spoon or dip donuts into glaze, then allow to set slightly before serving.
