Ingredients
Method
- Sift the cake flour, baking powder, salt, and nutmeg together in a small bowl.
- Beat the butter and sugar in a large mixing bowl until well combined and sandy. Add the egg yolks and mix thoroughly.
- Incorporate the dry ingredients in three batches, alternating with the sour cream and finishing with the flour mixture.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Remove the dough from the refrigerator and roll it out on a floured surface to a 1/2-inch thickness. Cut out approximately 12 donuts using a donut cutter or two round biscuit cutters.
- Pour 2 inches of canola oil into a heavy-bottomed pot and heat to 325°F. Fry 2 to 3 donuts at a time for 2 minutes per side, then transfer them to a paper towel-lined plate.
- Whisk the glaze ingredients in a shallow bowl until smooth. Place a wire cooling rack over a sheet pan. Dip each donut in the glaze to coat both sides, then rest on the rack for 15 to 20 minutes until the glaze sets.
Nutrition
Notes
Storing Instructions: Donuts are best enjoyed immediately, but may be stored in an airtight container at room temperature for a few days.