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June 03, 2020 3 min read
By Jessica Danger

It’s true, National Donut Day is this Friday. You ever wonder where holidays like this come about? 

Well, we do, every damn time. We geek out on this stuff. So here you go.

National Donut Day was actually started during World War 1 by the Salvation Army in Chicago, IL. A group called “The Donut Lassies” set out to serve donuts to soldiers and the event soon became an annual fundraising event.

TheSalvation Army says, “This tradition dates back to World War I, when nearly 250 Salvation Army volunteers traveled overseas to provide emotional and spiritual support, fried confectionary, clothes and supplies to troops,” their website reads. This year, the efforts of National Donut Day will be directed to thank the men and women on the front lines of the coronavirus pandemic. Groups will deliver “donuts and hope” thanks to their series of“Do Good Donut Parties.”

The Salvation Army in Chicago created this event to honor the “Donut Lassies” who 

served donuts to WWI soldiers. In1917, more than 200 “Donut Lassieswent to France to serve fresh donuts and hot coffee to soldiers coming off the front lines. 

While the donuts were a hit, their mission was actually to give spiritual aid and comfort to soldiers. Or as the Salvation Army puts it, “to be a link with home and family.”

On that note, take a few minutes to bring some aid, comfort and collagento you and yours with these Sweet Potato Donuts with Coconut Glaze or Chocolate Ganache fromDie Young As Late as Possible, The Cookbookby Sara Jester of Barbell Kitchen with BUBS Naturals. (Plus, we all know you’re sick of COVID sourdough. Face it.)

Sweet Potato Donuts with Coconut Glaze or Chocolate Ganache

Prep Time: 30 minutes

  • 1-2 medium whole sweet potatoes or 3 small
  • 2 cups gluten free flour 
  • ½ cup BUBS collagen
  • 1½ teaspoon baking powder
  • 1½ teaspoon kosher salt
  • ¼ teaspoon fresh grated nutmeg
  • ⅓ cup granulated sugar
  • 2 eggs, lightly beaten
  • ¼ cup canned unsweetened coconut milk
  • 2 tablespoons unsalted butter, melted
  • Coconut Oil spray (I used chosen foods)
For the glaze:
  • ¼ cup canned unsweetened coconut milk
  • 2 cups powdered sugar
  • For the ganache:
  • 1 cup enjoy life chocolate chips
  • 2 tablespoons Coconut Oil or Palm Shortening 


Preheat your oven to 350 degrees. Poke multiple holes in your sweet potatoes with a knife or fork. Place in a microwave and (depending on size) cook for 5-7 mins until soft.

Rest for 2 mins or until you can handle the potato. Remove the skin and mash with a fork in a large bowl. Potatoes can be warm but should not be steaming hot.

In a separate bowl, whisk together flour, collagen, baking powder, salt, and nutmeg and set aside. You may add ½ cup or more of gelatin for added protein if desired.

To the bowl of the stand mixer, add potatoes, sugar, eggs, coconut milk, and butter, then mix on low until smooth. Slowly add the dry ingredients to the wet ingredients and mix until well combined.

Pipe dough into coconut oil greased donut pans (or donut hole pan) filling ¾ of the way. You may need to work in multiple batches. 

Bake in a 350 degree oven for 10-15 mins or until cooked all the way through. A toothpick test can be done to ensure they are completely cooked. Be careful not to burn them!

For the glaze: Whisk together the coconut milk and powdered sugar until a glaze is formed. While the doughnuts are still warm, dip them 1-2 each into the glaze, then let them harden on a wire rack. (You can also flash freeze them to get the glaze to harden quicker).

For the ganache: In a pot or double boiler, melt chocolate chips over low heat. (You can also microwave, stirring every 30 seconds, up to 2 mins, ensuring not to burn chips).

When chips are completely melted, transfer into a small bowl and let cool for a few minutes.

Add coconut oil or palm shortening to melted chocolate and mix until combined. When it cools it hardens to a ganache after donuts are dipped.