°2 1/4 cups (315 g) flour
°1 1/2 tsp. tsp (tsp) baking powder (baking powder)
°1 C. tsp salt
°1/2 tsp. (tsp) nutmeg
°1/2 c (100g) sugar
°2 tbsp. butter, room temperature
°2 large egg yolks
°1/2 cup (125 ml) sour cream (sour cream)
+For the icing
°1¾ cup (175g) icing sugar, sifted
°3/4 tsp. tsp (cc) light corn syrup (glucose)
°1/8 tsp tsp (cc) salt
°40ml hot water
In a small bowl, sift together the flour, baking powder, salt and nutmeg.
In a large bowl, beat butter and sugar until well blended (texture will be sandy).
Add the yolks and mix well.
Add the dry ingredients in three batches, alternating with the sour cream and ending with the flour.
Wrapping dough in plastic wrap also let cool for 1 h.
When the batter is almost done, prepare the glaze by whisking all the ingredients together in a large, shallow bowl.
Remove the dough from the refrigerator and roll it out on a floured surface about 1/2 inch (13 mm) thick.
Use a donut cutter to cut as many donuts as possible. You should have about 12.
Pour about 2 inches (5 cm) of canola oil into a heavy-bottomed pot. Heat the oil to 350°F (180°C). Fry the donuts 2-3 at a time, taking care not to overcrowd the pan.
Frying for 2 min on each side, take care not to permit them burn. Remove them to a plate lined with paper towels to absorb the grease.
Place a wire cooling rack over a pan. Dip donuts in glaze, covering each side, and place on rack. Let sit for 15-20 minutes until frosting is set.
Donuts are best served immediately, but you can store them in an airtight container at room temperature for a few days.