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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
the butter and sugar together until sandy. Add the egg yolks and
mix until light and thick. Add the dry ingredients to the mixing
bowl in 3 additions, alternating with the sour cream, ending with
the flour. The dough will be sticky. Cover with plastic wrap and chill
for 1 hour.
On a floured surface, roll out the dough to about 1/2 inch
thickness. Use a doughnut cutter or two differently sized biscuit
cutters to cut out as many donuts as possible, dipping the cutters
into flour as necessary to prevent sticking. You should get about 12
doughnuts and holes.
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Pour 2 inches of canola oil into a heavy bottomed pot with a deep-
fry thermometer attached. Heat to 325°F. Fry the doughnuts a few
at a time, being careful not to overcrowd the pot. Fry on each side
about 2 minutes, being careful not to let them burn. Let drain on a
paper bag to soak up the excess grease.
FOR THE GLAZE-
Mix all ingredients in a bowl with a whisk until smooth. Immerse
each doughnut into the glaze. 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
store in an air tight container at room temperature for a few days.
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