2tablespoonsmilk (again, here I used vanilla almond milk)
Preheat oven to 350 degrees (F).
Lightly grease a doughnut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, melted butter, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
For the glaze:
Combine milk, confectioners' sugar, and cinnamon in a large bowl wide enough for dipping the donuts. Mix until the mixture has been fully combined. Add a touch more milk if the glaze seems too thick; add a touch more sugar if the glaze seems too thin.
Dip the top of each donut in the glaze; repeat with all donuts. Allow glaze to set (about 15 minutes) then dig in!
The batter is very thick! Spoon it into the pan, or pour it into a ziplock bag, snip off the end, and pipe the batter into the molds.