Old Fashioned Donuts

Ingredients

For the donuts:

• 2¼ cup (255 grams) cake flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup (100 grams) sugar
• 2 tablespoons (29 grams) butter, at room temperature
• 2 large egg yolks
• ½ cup (113 grams) sour cream
• Canola oil, for frying

For the glaze:

• 3½ cup (350 grams) powdered sugar, sifted
• 1½ teaspoons corn syrup
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1/3 cup hot water

Instructions

For the donuts:

1. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
    
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick.
    
3. Add the dry ingredients to the mixing bowl in 3 parts, alternating with the sour cream, ending with the dry mix. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
    
4. On a floured surface, roll out the dough to about 1/4-1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters (I used a small cup to a metal water bottle) to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts.
    
5. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F.
   • NOTE: Oil can continue to heat, so monitor the temperature closely. Even reducing the flame to low may still continue to heat the oil. Sometimes I shut the oil off to prevent it from contnuing to heat. If the oil gets too hot, the odnuts will burn, or won't cook long enough.
      
6. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes or until golden brown, being careful not to let them burn. Let drain on a paper towels or a paper bag to soak up the excess grease.

For the glaze:

1. Mix all ingredients in a bowl with a whisk until smooth.
    
2. Immerse each doughnut into the glaze while still hot. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Doughnuts are best served the day they are made but may be stored in an air tight container at room temperature for a few days.