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Preheat oven to 350.
In a large bowl whisk together the flour, sugar, baking powder,
and salt; set aside.
In a small saucepan bring together the milk, rum, egg, and butter.
Cook over medium-heat, stirring constantly with a whisk until the
butter melts, about one to two minutes.
Remove from heat and add the milk mixture into the flour mixture;
mix until combined.
Grease a doughnut pan with cooking spray.
Using a large tablespoon, spoon the doughnut mixture into the
pan.
Bake for 12 to 14 minutes, or until a toothpick inserted comes out
clean.
Remove and immediately invert the pan onto a cooling rack.
While the doughnuts are cooling, begin to work on the glaze.
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Place the milk, lime juice, and powdered sugar in a small saucepan
and cook over medium-heat, stirring constantly just until
combined and no lumps appear.
Remove from heat and set the saucepan over a bowl filled with hot
water.
Stir in the dried mint.
Dip the doughnuts into the glaze, one at a time, and set on a rack,
glaze side up. Put a baking sheet underneath the rack because
some of that glaze will drip off.
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