In a bowl, add the flour, instant yeast, sugar, and salt. Whisk.
In a saucepan with the the melted butter, add the milk and heat gently. Once warm, add the flax gel. Mix and add to the flour mixture.
Knead for a few minutes until there is a cohesive dough. Round into a ball and put in a bowl. Cover with a damp towel and let proof for 1-1½ hours.
Punch down and knead until soft and smooth. Cover again and let proof for 30 minutes to 1 hour.
Punch down and knead for a few minutes. Divide into sixteen pieces. You don't have to fry it all. Any leftover pieces can be placed in a bowl and stored in the fridge for 24 hours.
Lightly flour a work surface and roll a piece into a long rope. You want it at least 12".
Place one hand on either end of the dough. Begin to twist it by moving one hand up and one hand down. Once there is enough tension, lift it and bring your hands together. It should naturally start to twist together. Help it along until it form the shape. Aim for three to four twists per donut.
Repeat with all the pieces.
Put on a baking tray and let proof for 30 minutes in total, but carefully flip it after 15 minutes to make it has no flat bottom.
In a pot or pan, heat 2 inches of oil to 350°F.
In a paper bag, put the cinnamon and sugar inside and shake. This is the easiest way to evenly coat the donuts when they are hot.
Carefully fry the donut for about 5 minutes on each side. You can fry 2-3 at a time. Once golden brown on all sides, put in the bag and shake to coat. Make sure to do this while hot.
Best when served hot or you can put leftovers in an air tight container. Leave it at room temp and when ready to eat, heat for a few minutes in a oven or toaster oven.