HOW TO MAKE THE DONUTS:
Step 1:
I sifted the cake flour with the baking powder, salt, and nutmeg in a mixing bowl.
Step 2:
I combined the butter and sugar in the bowl of a stand mixer equipped with a paddle attachment and pound until sandy.
Step 3:
Then, I mixed in the egg yolks until they were light and thick.
Step 4:
In three additions, I added the dry ingredients to the mixing bowl, rotating with the sour cream and finishing with the flour.
Step 5:
When the dough was going to be messy, I refrigerated it for 1 hour after wrapping it in plastic wrap.
Step 6:
After that, I rolled out the dough to around 1/2 inch thickness on a floured board.
Step 7:
To make as many donuts as possible, I used a doughnut cutter or two different-shaped biscuit cutters, dipping the cutters in flour as required to save them from sticking.
NOTE:
You should be able to get around 12 doughnuts and holes from this recipe.
Step 8:
In a heavy-bottomed pot with a deep-fry thermometer fitted, I added 2 inches of canola oil.
Step 9:
I fried the doughnuts in groups, taking care not to overload the pot, it took 2 minutes on each side.
Step 10:
I removed them from the oil, and I drained them on a paper bag to absorb the remaining grease.
THIS IS HOW TO THE GLAZE:
Step 1:
In a mixing bowl, I whisked together all of the ingredients until smooth.
Step 2:
Using a pastry brush, I covered each doughnut with a glaze.
Step 3:
To capture some excess glaze, I put on a wire rack over a sheet pan, and I let it for 20 minutes to dry.
NOTE:
Doughnuts are better eaten the same day they are produced, although they may be kept at room temperature for a few days in an airtight bag.
I HOPE YOU’LL ENJOY THESE DONUTS!!!
