Instructions
1. Make the Dough:
In a medium bowl, whisk together the cake flour, baking powder, salt, and nutmeg.
In a large mixing bowl, beat the sugar and shortening together until sandy and well combined.
Add the egg yolks and mix until light and thick—about 2 minutes.
Add the sour cream and mix until smooth.
Gradually add the dry ingredients to the wet, mixing just until a sticky dough forms.
Cover the dough and chill in the refrigerator for at least 1 hour, or until firm.
2. Roll & Cut:
Lightly flour your work surface and roll out the dough to about ½-inch thickness.
Using a floured donut cutter, cut out as many donuts as possible. Reroll scraps once and cut again.
3. Fry the Donuts:
Heat canola oil in a heavy-bottomed pot to 325°F (165°C).
Fry 2–3 donuts at a time, turning once, for 1½ to 2 minutes per side, or until golden and cooked through.
Remove with a slotted spoon and drain on a paper towel-lined rack.
4. Make the Glaze:
In a medium bowl, whisk together the confectioners’ sugar, corn syrup, salt, vanilla, and hot water until smooth. The glaze should be thin enough to coat but thick enough to cling—add more water as needed.
5. Glaze the Donuts:
While the donuts are still slightly warm, dip the tops into the glaze and place on a rack to let excess drip off and the glaze set.
Enjoy!
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