° 2 1/4 c cake flour
° 1 1/2 teaspoons of baking powder
° 1 teaspoon of salt
° 1/2 teaspoon ground nutmeg
° 1/2 cup (100 grams) of sugar
° 2 tsp (29 grams) butter
° 2 L egg yolks
° 1/2 cup (113 grams) sour cream
° Canola oil, for frying
+For the icing:
° 3 1/2 cups (350 grams) powdered sugar, sifted
° 1 1/2 teaspoons corn syrup
° 1/4 teaspoon of salt
° 1/2 teaspoon of vanilla extract
° 1/3 cup hot water
+For the donuts:
In a bowl, sift together the cake flour, baking powder, salt and nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until you get a sandy consistency. Adding egg yolks & mix to light / thick. Add the dry ingredients to the mixer bowl in 3 batches, alternating with the sour cream, ending with the flour. The dough will be sticky. Covering with plastic wrap & refrigerate for 1 h.
On flour work surface, roll out dough to for 1/2 inch thick. Use a cookie cutter or two cookie cutters of different sizes to cut out as many donuts as possible, dipping the cookie cutters in flour if necessary to prevent them from sticking. You be get about 12 donuts & hole.
Pour 2 inches of canola oil into a heavy-bottomed saucepan with a frying thermometer attached. Heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pan. Frying on every side for 2 min, being careful not to letting them burn. Let drain on a paper bag to absorb excess fat.
+For the icing:
Mix all the ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze.
Place on a wire rack over a baking sheet to catch any excess frosting. Let stand 20 minutes until icing is set. Donuts are best served the day they are made, but can be stored in an airtight container at room temperature for a few days.