Breakfast & Brunch
This bean donut recipe delivers the perfect balance of crispy shells and silky bean centers, inspired by Puerto Rican buñuelos de habichuelas. The secret lies in the batter—a blend of black beans, flour, and leavening agents that creates a light yet sturdy dough.
I’ve perfected the frying technique to ensure golden, crackly exteriors while keeping the inside tender and flavorful.
The dough’s texture is key—too thick, and the donuts won’t fry properly; too thin, and they’ll fall apart. This recipe simplifies the process with precise measurements and a foolproof method for achieving that signature crisp.
The result? Donuts that are rich, slightly sweet, and packed with plant-based protein, making them a satisfying breakfast or snack.
Serve them warm with a dusting of cinnamon sugar or a drizzle of chocolate glaze for a modern twist on a traditional favorite. These donuts pair beautifully with coffee or hot chocolate, offering a hearty yet indulgent treat.
The frying process is quick, and the cleanup is minimal, so you’ll have a batch ready in no time.
Whether you’re making them for a special occasion or a cozy weekend breakfast, this recipe delivers restaurant-quality results at home. The blend of black beans and flour creates a dough that’s both sturdy and tender, ensuring every bite is a perfect balance of texture and flavor. Let’s get started!
Ingredients for bean donut
Twelve ingredients blend into golden donuts with crisp shells and tender bean centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Beans 🌱 | 1 ½ cups | Canned, drained and rinsed |
| All-Purpose Flour 🌾 | 2 ½ cups | White or whole wheat blend |
| Granulated Sugar 🍚 | ¼ cup | For subtle sweetness |
| Baking Powder 🧂 | 1 tbsp | For light texture |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Ground Cinnamon 🌿 | 1 tsp | For warm flavor |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Unsweetened Soy Milk 🥛 | ½ cup | For dough binding |
| Cinnamon Sugar 🍯 | ¼ cup | For coating, optional |
| Dark Chocolate Chips 🍫 | ½ cup | Vegan, for glaze option |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for flavor |
| Baking Soda 🧂 | ½ tsp | Enhances crispiness |
The black beans are the heart of this recipe—canned is fine, but if you can find dried, soak overnight for richer flavor. Trader Joe’s carries excellent canned black beans, or any store-brand will work. The flour is critical for structure; King Arthur or Bob’s Red Mill are my go-tos for consistent results. Measure it by weight if possible—425 grams total—for foolproof texture. The baking powder and soda work together to create that signature crisp, so don’t skip either. For the oil, vegetable or canola works best—avoid olive oil as it burns too easily.
No soy milk? Almond or oat milk will work in a pinch, though the texture may vary slightly. Running out of cinnamon? Pumpkin pie spice at half the amount gives a similar warmth. The chocolate chips for glaze can be swapped for vegan white chocolate or coconut chips if you prefer. For extra crispiness, chill the dough 30 minutes before frying. And if you’re short on time, the cinnamon sugar coating can be skipped entirely—these donuts are delicious plain. The vanilla extract is non-negotiable though; imitation won’t give the same depth of flavor.
Keep the dough in an airtight container in the fridge for up to 2 days—it actually improves as it rests. For frying, maintain oil temperature at 350°F using a thermometer; too hot and they’ll burn before cooking through. Store finished donuts in a cool, dry place for up to 3 days, or freeze for 1 month by placing parchment between layers. Reheat in a 300°F oven for 5 minutes to restore crispiness. These reheat beautifully, making them perfect for meal prep.
Why You'll Love This Recipe
- No-Fuss Batter: I mix everything in a bowl—no fancy techniques. Just mashed beans, flour, and sugar, then fry until golden. The dough comes together faster than scrambling eggs.
- Sweet-Savory Magic: That sugar in the dough caramelizes just right, balancing the earthy beans. Crispy outside, tender inside—like a donut that sneaks in a little protein.
- Breakfast or Snack: I’ve had these for brunch with cinnamon sugar or as a late-night treat with coffee. They’re sturdy enough to pack for work but fun enough for a weekend spread.
- Pantry Staple Power: Black beans and flour? Always on hand. No specialty ingredients mean no extra shopping, and a batch feeds four for under $5. My wallet and my taste buds thank me.
Step-by-step instructions for bean donut recipe
Here's how to create perfectly balanced bean donuts with crispy shells and silky centers.
Prepare the Bean Filling
In a medium bowl, combine the 1.5 cups Black Beans with 0.5 cup Unsweetened Soy Milk, 1 tsp Vanilla Extract, and 0.25 cup Granulated Sugar. Mash the beans with a fork until you achieve a thick, spreadable consistency—you want a paste that holds together but still has slight texture. The mixture should be smooth enough to pipe but not runny.
This step is crucial for achieving that signature bean donut texture. If the mixture is too thick, add 1-2 teaspoons of soy milk to loosen it. The beans should be completely drained and rinsed before using to remove any excess starch that could make your filling too watery. Cover the bowl and set aside while you prepare the dough.
Mix the Donut Dough
In a large mixing bowl, whisk together the 2.5 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tsp Salt, 1 tsp Ground Cinnamon, and 0.5 tsp Baking Soda. Create a well in the center and add the 0.5 cup Vegetable Oil and the bean mixture you prepared earlier. Pour in the remaining 0.5 cup Unsweetened Soy Milk and mix gently with a wooden spoon until just combined.
Here's where it gets technical: you want to mix only until the dry ingredients are incorporated—overmixing develops gluten and makes your donuts tough. The dough should be slightly sticky but workable. If it's too dry, add 1 teaspoon of soy milk at a time until it reaches the right consistency. The dough should hold together when pressed but still be soft enough to pipe easily.
Pipe and Fry the Donuts
Heat 2-3 inches of vegetable oil in a deep fryer or heavy pot to 350°F. You'll need about 3 cups of oil total, depending on your fryer size. Use a piping bag fitted with a ½-inch round tip to pipe 1½-inch diameter rings of dough onto parchment paper-lined baking sheets, spacing them about 1 inch apart. This size yields 12 donuts—about 1½ inches wide.
Carefully slide the donuts into the hot oil using a slotted spoon, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and the dough is fully set. The donuts should float to the surface when they're ready to flip. Don't walk away—watch closely to prevent burning. Drain on a wire rack lined with paper towels to remove excess oil.
Fill and Coat the Donuts
While the donuts are still warm, use a piping bag or spoon to fill each donut with about 1 teaspoon of the bean mixture. Press gently to seal the filling inside. This is where the magic happens—the contrast between the crispy shell and silky filling creates the perfect texture. If the filling is too thick to pipe easily, warm it slightly in the microwave for 10-15 seconds to loosen it.
Immediately roll the filled donuts in the 0.25 cup Cinnamon Sugar or, for a richer option, press 0.5 cup Dark Chocolate Chips onto the top half of each donut before rolling. The sugar coating adds sweetness and helps create that signature crunch. Work quickly while the donuts are still warm to ensure the coating adheres properly. Let them cool on a wire rack for 5 minutes before serving.
Pro Tips For Making Bean Donut
- Mash Beans Thoroughly: I learned this the hard way—lumpy batter means dense donuts. Drain and rinse the black beans, then mash them completely with a fork or potato masher until smooth. No visible chunks, no excuses. If you’re lazy and leave them slightly chunky, your donuts will taste like they’re still in the can.
- Use Cold Water for Batter: Sounds weird, but it works: mix the dry ingredients (flour, sugar, baking powder, salt) first, then stir in the mashed beans gradually while adding cold water. The batter should be thick but pourable—like pancake batter. Hot water makes it gummy, and nobody wants a chewy donut.
- Fry in Small Batches: Crowding the pan drops the oil temperature fast, and your donuts turn out greasy instead of crisp. Fry 2-3 at a time over medium heat (350–360°F), and resist the urge to flip too soon. They’re ready when golden brown all over—about 3–4 minutes per side. Patience here guarantees perfect texture.
- Add a Pinch of Vinegar: This isn’t the prettiest method, but it’s the tastiest. Stir in ½ teaspoon of white vinegar to the batter before frying. It tenderizes the beans slightly and balances the sweetness, making the donuts lighter and less starchy. I skip this when I’m lazy, but the difference is noticeable.
Pro cooking tips for bean donut
Oil Temperature Control
The most critical factor for perfect bean donuts is maintaining 350°F oil temperature throughout frying. I use a ThermoWorks Thermapen—it’s precise and fast. Too hot, and your donuts burn before cooking through; too cool, and they’ll be greasy.
Keep a thermometer in the oil at all times, and adjust your heat source as needed. If your oil drops below 340°F, increase the heat slightly and wait 5 minutes before frying again. 🌡️
Dough Consistency Secrets
Your dough should be slightly sticky but pipeable—think of it like thick pancake batter. If it’s too dry, add 1 tsp soy milk at a time. If too sticky, sprinkle in 1 tbsp flour.
I find chilling the dough for 30 minutes before piping helps it hold its shape better during frying. Use a 1½-inch round piping tip for consistent donut sizes. Pro tip: Wet your fingers slightly when handling the dough to prevent sticking.
Frying in Batches
Never overcrowd your fryer—3-4 donuts at a time is ideal. Overcrowding lowers oil temperature, leading to greasy donuts. Use a slotted spoon to transfer them carefully, and work in batches. I fry for 2 minutes per side, flipping when the bottom turns golden brown.
The donuts are done when they float freely in the oil and develop a crisp exterior. Let them drain on a wire rack (not paper towels) to maintain crispiness.
Filling Technique
Warm your bean filling slightly (10-15 seconds in the microwave) if it’s too thick to pipe. Use a small piping bag or spoon to fill each donut immediately after frying while the shell is still pliable.
Press gently to seal the filling—this prevents leaks and ensures that silky texture. For extra flair, pipe a zigzag of filling down the center before rolling in cinnamon sugar. 💫
Coating Like a Pro
Roll filled donuts in cinnamon sugar immediately while warm—the coating will stick better. For chocolate-topped donuts, press vegan chocolate chips onto the top half before rolling. Let them cool on a rack for 5 minutes to set.
If your coating falls off, the donuts weren’t warm enough when coated. Pro move: Sprinkle extra cinnamon sugar over the top for a bakery-style finish.
Safety First
Frying can be dangerous, so never leave oil unattended. Keep a lid nearby in case of flare-ups, and have a fire extinguisher (or baking soda) within reach. I also recommend wearing short sleeves for easy oil spills.
If you’re nervous, start with a small batch to get comfortable. The key is confidence—once you’ve mastered the oil temperature, it’s smooth sailing. 🔥
Nutrition facts
Frequently asked questions about bean donuts
Can I make these bean donuts without a piping bag?
If you don’t have a piping bag, use a ziplock bag with a small corner snipped off. Spoon the dough into the bag, press out the air, and squeeze gently to form rings on parchment paper. For filling, a small spoon or piping bag works perfectly—just press the filling into the center of each donut while warm.
Why are my bean donuts falling apart?
This usually happens when the dough is too wet or undercooked. Check your oil temperature—it should be 350°F. If the dough is too sticky, add 1 tbsp flour at a time. Fry for 2-3 minutes per side until golden brown, not pale. Let them drain on a wire rack to maintain structure.
How do I store leftover bean donuts?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them on a tray first, then transfer to a bag for 1 month. To reheat, warm in a 300°F oven for 5 minutes or air fry at 350°F for 2 minutes to restore crispiness.
Can I substitute black beans for another type?
Black beans work best for that classic texture, but you can try pinto or kidney beans in a pinch. Drain and rinse thoroughly, then mash until smooth. For a lighter flavor, reduce the cinnamon to ½ tsp. The dough consistency is more important than the bean type—adjust soy milk or flour as needed.
What’s the best way to make these donuts vegan?
This recipe is already vegan! Just ensure your chocolate chips are vegan-certified and use plant-based milk. For extra richness, replace ½ cup soy milk with aquafaba (chickpea brine) in the dough. The result is a protein-packed, cruelty-free treat perfect for any diet.