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Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
In a large bowl, combine all donut ingredients. Add 1/4 cup water, and mix until completely smooth and uniform. Evenly distribute batter into the rings of the donut pan, and smooth out the tops. (See HG Tip below.)
Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
Meanwhile, place a cooling rack over a baking sheet.
Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.
In a medium bowl, combine glaze ingredients except candy cane, and whisk until smooth and uniform.
One at a time, dunk the tops of the donuts into the glaze, coating the top halves. Return to the cooling rack, and sprinkle evenly with crushed candy cane.
Allow glaze to set, about 10 minutes. (Glaze will run off; that's why you've got the rack over that baking sheet.)