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Preheat the oven to 425*F with a rack in the center. Lightly spray two 6-ring donuts pan with nonstick spray.
TO make the donut batter, In a large mixing bowl, sift together all of the dry ingredients and then whisk to combine.
In a medium bowl whip the heavy cream until soft peaks form. Add the whipped cream, beaten eggs, oil, water, and vanilla to the dry ingredients and stir together with a spatula just until combined.
Divide the batter between the 12 donut cups (each portion takes about 60 grams of batter.) I like to pipe the batter into the pans for more control.
Tap the pans on the counter 3-4 times. Bake pans side by side in the center of the oven for 9-11 minutes or until a toothpick comes out with moist crumbs.
Cool the donuts in the pan for 5 minutes then turn onto a rack and cover with a clean tea towel to cool completely, about 30 minutes.
Make the glaze by combining the melted butter, hot water, vanilla and salt in a cereal bowl with a whisk. Add the powdered sugar and whisk until smooth, adding a few drops of water to adjust the consistency to a dippable texture. Dip the tops of the donuts and immediately add sprinkles. Store leftovers in an airtight container for 2 days.