Crisp on the outside, fluffy within, these Cinnamon Doughnuts with a rich coffee and velvety vanilla glaze are a game-changer.

To Make the Doughnuts:

1. Preheat the oven to 350 degrees Fahrenheit; generously grease doughnut pans for effortless release.
2. Combine the dry ingredients in a sizeable mixing bowl.
3. As the flames of the stovetop gentle dance beneath the small saucepan, the pat of butter begins to surrender its solidity, gradually yielding to the warmth and melting into a silky, smooth consistency.
4. With a whisk in hand, combine the vegan egg substitute, warm melted butter, non-dairy soy milk, and a hint of vanilla essence in a distinct bowl, stirring until the resulting blend is silky and even in consistency.
5. Combine the damp ingredients with the dry ones, stirring thoroughly to ensure a uniform blend.
6. Attach the prepared doughnut mixture to a piping bag equipped with a circular tip, then gently dispense the dough into the molds until each is approximately three-fourths filled.
7. Pop the trays into the preheated oven and let the contents bake for 15 to 18 minutes. When you insert a utensil, such as a knife or skewer, into the meat, it should slide out cleanly without any residual juices or particles attached, indicating doneness.
8. Permit the doughnuts to cool completely on a wire rack prior to glazing.

To Make the Glazes:

1. Combine icing sugar and coffee in a mixing bowl, whisking until the mixture becomes smooth and luminous.
2. Make the vanilla glaze but substitute its ingredients with those of the chocolate glaze?
3. Carefully submerge the freshly fried doughnuts in the sweet glaze, allowing excess to drip off before gently placing them on a wire cooling rack to prevent moisture accumulation. Now is the ideal moment to adorn your doughnuts with a medley of toppings, including nuts, toasted coconut flakes, artisanal coffee beans, rich cacao nibs, or a subtle sprinkle of coffee powder.
4. Allow the items to chill in the refrigerator for approximately 5 minutes.