Ingredients:

  • 450g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • 0.5 tsp salt
  • 30g unsalted butter, melted
  • 3 large egg yolks
  • 180g full-fat sour cream
  • 360g powdered sugar
  • 60ml whole milk
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 1 quart vegetable oil for frying

Instructions:

  1. Whisk together the 450g all purpose flour, 150g sugar, 2 tsp baking powder, 1 tsp nutmeg, and 0.5 tsp salt in a large bowl.
  2. Mix 30g melted butter, 3 egg yolks, and 180g sour cream in a separate bowl until just combined.
  3. Fold the wet ingredients into the dry ingredients using a spatula. Stop when you see no more dry flour.
  4. Wrap the dough in plastic and chill in the fridge for 15 minutes.
  5. Roll the dough on a floured surface to about 1/2 inch thickness.
  6. Cut circles using your 3 inch cutter, making sure to cut as many as possible before re rolling the scraps.
  7. Heat 1 quart vegetable oil in a Dutch oven to exactly 325°F (160°C).
  8. Fry 2-3 donuts at a time for about 90 seconds per side until deep golden brown.
  9. Drain on paper towels for 30 seconds before moving to a wire rack.
  10. Whisk 360g powdered sugar, 60ml milk, 1 tsp vanilla bean paste, and a pinch of salt until silky and smooth.
  11. Dip each warm donut halfway into the glaze and return to the rack to set. For a thicker glaze, wait 2 minutes, then dip a second time.