Preheat and Prep Pan:

Set oven to 325°F (165°C). Coat a donut pan with nonstick spray, then wipe with a paper towel to evenly distribute and remove surplus.

Mix Dry and Wet:

In a large bowl, combine flour, sugar, baking powder, and salt with a whisk. In a separate bowl, blend milk, egg, vanilla, and oil. Add dry mixture to wet and fold until just incorporated.

Pipe Batter into Pan:

Spoon batter into a large piping bag or a zip-top bag with a cut corner. Pipe into the donut pan, filling each cavity to about 2/3. Tap the pan on the counter to release trapped air.

Bake and Cool Donuts:

Bake for 10 minutes, until a toothpick inserted in the center emerges clean. Cool in the pan for 5 minutes, then move to a wire rack to cool fully.

Melt White Coating:

Heat roughly 1/3 bag of white candy melts in a microwave at 60% power for 1 minute, stir, then another minute at 60% power and stir until smooth. Allow to cool for 5 minutes.

Dip Donuts in Coating:

Pour the melted white candy into a shallow dish. Immerse each donut, letting extra coating drip off. Set on a wire rack to set.

Pipe Blue Corners:

Melt about 1/3 to 1/4 bag of blue candy melts; let rest 5 minutes. Transfer to a small squeeze bottle and pipe blue corners onto the donuts. Use a toothpick to spread evenly.

Pipe Red Stripes:

Melt roughly 1/3 to 1/4 bag of red candy melts; let rest 5 minutes. Transfer to a small squeeze bottle and pipe red stripes across the donuts.

Add White Dots:

When blue corners are partially firm, move a small portion of white candy melts to another squeeze bottle and apply white dots to the blue corners. Let all candy set fully. Keep in an airtight container.