Ingredients:

• 2 1/4 cup  cake flour  (no cake flour?  no problem!  make it easily by the cupful – take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in)
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/2 cup  sugar
• 2 Tbsp. butter, room temperature
• 2 large egg yolks
• 1/2 cup  sour cream or Greek yogurt
• Canola oil, for frying

For the glaze:

• 3 1/2 cup  powdered sugar
• 1 1/2 tsp. corn syrup
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 1/3 cup hot water

Directions:

In a bowl, combine flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer, beat butter and sugar together until sandy. Add egg yolks, and mix until light and thick. Add dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.  Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll dough out to about 1/2 inch thickness. Use a donut cutter to cut out approximately 12 donuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a thermometer attached. Heat to 325°F.  Fry donuts 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.  Dip each donut into the glaze. Place on a wire rack above a sheet of waxed paper to catch any excess glaze. Let sit for 20 minutes until glaze is set.

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