°2 1/4 cups flour, plus more for rolling and cutting
°1 1/2 teaspoons baking powder
°1 teaspoon fine sea salt
°3/4 teaspoon ground nutmeg
°1/2 cup sugar
°2 tablespoons lard, shortening or butter
°2 egg yolks
°2/3 cup sour cream or
°Oil for frying (canola, vegetables or lard)
+For the glazed donuts:
°3 1/2 cup powdered sugar (optional)
°2 teaspoons light corn syrup (optional)
°1/4 tsp fine sea salt ()
°1/2 teaspoon vanilla extract (optional)
*How to do it
In a medium bowl, combine flour, baking powder, salt and nutmeg. Put aside.
Mix sugar and shortening in a stand mixer or with a hand mixer until coarse, about 1 minute. Add egg yolks and mix until lighter and thicker, about 1 minute. Mix in sour cream.
Stir in the flour mixture, making sure to mix the batter well. Cover the dough and chill for at least 45 minutes and up to overnight.
Heat a large, heavy pot with at least 2 inches of oil to 325°F.
While the oil is heating, roll out the dough on a well-floured work surface. Roll out to 1/2-inch thickness. Use a donut cutter or a 3-inch circle and a 1/2-inch circle cutter and cut out as many donuts (and donut holes) as you can. Gently knead remaining dough into a mass, re-roll to 1/2-inch thickness, and cut remaining donuts.
Sprinkle any excess flour from the donuts and gently slide a few into the oil. Fry as much as you can without touching it. Once the donuts float above the oil, fry them for 15 seconds. Carefully flip and fry until golden brown and crisp (about 90 seconds). Flip and finish frying until golden brown and cracked on the second side (about 75 seconds longer). Transfer the cooked donuts to a cooling rack (you can place it on a tray or layers of paper towels to catch the grease). Repeat with the remaining donuts.
To glaze donuts: Whisk optional powdered sugar, corn syrup, salt, vanilla and 1/2 cup hot water in medium bowl until smooth. Dip the donuts into the warm glaze while they are still hot. Let stand and let stand 10-15 minutes before serving.