Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) full-fat sour cream
  • Vegetable oil, for frying (about 4 cups/1 litre)
  • 2 cups (240g) powdered sugar
  • ¼ cup (60ml) milk (or water)
  • ½ teaspoon vanilla extract
  • Sprinkles, for decoration (optional)

Instructions:

  1. Whisk together flour, baking powder, baking soda, nutmeg, and salt in a large bowl.
  2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. On a lightly floured surface, roll the dough to about ½-inch thickness. Use a donut cutter to cut out donuts.
  7. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  8. Carefully drop the donuts into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown.
  9. Remove the donuts with a slotted spoon or spider and place them on a wire rack to drain.
  10. While the donuts are still slightly warm, dip them in the glaze (if using), then sprinkle with sprinkles (if desired). Let the glaze set before serving.