In a medium sized mixing bowl, combine the aquafaba, butter, milk, and sugar.

Mix in the flour, baking soda and powder, and salt. The dough will be a bit sticky and it will firm up a bit in the fridge. But, add an extra tbsp or two of flour if you need.

Cover and let the dough sit in the fridge for about 30 minutes.

When you're ready to fry your doughnuts, heat a couple inches of oil in a deep pot (like a dutch oven) or I have even used a cast iron pan. I tend to heat mine a little above medium heat and that seems to work as a temperature for me. But this will vary depending on your stove and the pot you use.

The oil will take a bit of time to heat. You want the oil to be at the right temperature when you start frying your doughnuts.

Prepare a baking sheet with paper towel to place the donuts after they have fried.

In a shallow bowl, combine the sugar and speculaas spices (or cinnamon).

The dough will be a bit sticky, so I use use slighty damp hands when I shape mine. Take a couple tbsp of dough and roll it out and then combine the ends. The size should be in between a mini donut and a normal size donut. You don't want them to be too thick, or they won't properly cook inside. Alternatively, you can make small donut holes.

Fry the donuts until golden brown, a couple minutes on each side (unless you've used enough oil to submerge them) -- about 5 minutes total. If they're browning too quickly, your oil may be too hot so turn it down a bit.

Place the donuts on the baking sheet and let cool for 30 seconds before rolling them in cinammon sugar.

These donuts are best eaten fresh!