1-Sift together the 2 1/4 cups bleached cake flour, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt, and 1/2 teaspoon ground nutmeg in a bowl.

2-In another bowl, beat the 2 tablespoons butter at cool room temperature and 1/2 cup sugar until the mixture has a sandy texture, then add the 2 large egg yolks and mix until light and thick.

3-Add the dry ingredients in three additions, alternating with the 1/2 cup sour cream, and end with the flour mixture to create a smooth dough.

4-Mix on low speed for 30 seconds until the dough is smooth but slightly sticky; if it’s too sticky, add a bit more flour.

5-Cover the dough and chill it for 1 hour or until firm.

6-Roll the dough to 1/2 inch thickness and cut out doughnuts and holes using floured cutters; refrigerate the dough if it softens too much.

7-Heat canola oil to 325°F (163°C) in a heavy-bottomed pot, then fry the doughnuts in small batches for about 2 minutes per side until golden. Drain them on paper towels to remove excess oil.

8-Whisk together the 3 1/2 cups sifted powdered sugar, 1 1/2 teaspoons corn syrup, 1/4 teaspoon fine sea salt, 1/2 teaspoon vanilla extract, and 1/3 cup hot water until smooth.

9-Dip each fried doughnut into the glaze and place on a rack over a sheet pan to catch any drips.

10-Let the glaze set for 20 minutes before serving for the best taste and texture.