For the donuts 1 1/2 tsp powdered baking soda 2 1/4 cup flour cake 1/2 tsp nutmeg, ground 1 tsp kosher salt 2 Tablespoons room temperature butter 1/2 cup sugar (granulated) 1/2 cup sour cream 2 egg yolks, large For frying, oil For the glaze 1 tsp corn syrup 3 1/2 cups sifted powdered sugar 1 tsp vanilla extract 1 tsp salt 1/3 cup boiling water


Sift together the cake flour, nutmeg, baking powder, and salt in a small basin.

In a large mixing basin, cream together the butter and sugar until smooth, It will have a sandy texture.

Mix well with the egg yolks.

In three batches, add the dry ingredients, alternating with sour cream and finishing with flour.

Chill the dough for 1 hour after wrapping it in plastic wrap.

Make the glaze by mixing together all ingredients in a medium shallow dish when the dough is almost done chilling.

Take the dough out of the fridge and roll it out to a thickness of 1/2 inches on a floured surface.

Cut out as many donuts as possible with a donut cutter Around 12 should suffice.

Cook for 3 minutes on each side, taking care not to overcook them.

To soak up the grease, place them on a platter lined with paper towels.

wire cooling rack should be placed over a sheet pan.

Place the donuts on the wire rack after dipping them in the glaze and coating both sides. Allow for 20-25 minutes for the glaze to set.

Donuts should be served right away, However, you can keep them at room temp for a few days in an airtight container.

In a heavy-bottomed pot, pour about 1 inch of canola oil. Preheat the oil to 325 ℉.

Cook the doughnuts in batches of two or three at a time, taking care not to overcrowd the pot.

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