+To prepare the cake:
°2 1/4 c cake flour
°1 1/2 teaspoons baking powder
°1 teaspoon salt
°1/2 teaspoon ground nutmeg
°½ cup (100 grams) sugar
°2 tsp (29 grams) butter
°2 egg yolks
°1/2 cup (113 grams) sour cream
°Canola oil for frying
°3 1/2 cups (350 grams) sifted powdered sugar
°1 1/2 teaspoons corn syrup
°1/4 teaspoon salt
°1/2 teaspoon vanilla extract
°1/3 cup hot water
*How to make it :
To prepare the cake:
In a bowl, mix the cake flour, baking powder, salt and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until they turn into sand. Adding egg yolks & mix to light and thick. Add dry ingredients to mixing bowl in 3 additions, alternating with sour cream, ending with flour. The dough will be sticky. Cover with plastic wrap and let it cool for an hour.
On flour surface, roll out dough until it is for 1/2 inch thick. Use a donut cutter or cookie cutter of different sizes to cut out as many donuts as possible, and dip the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and a hole.
Pour 2 inches of canola oil into a heavy-bottomed pan with a deep fryer thermometer attached. Heat to 325 degrees Fahrenheit. Fry the donuts a little at a time, being careful not to overcrowd the pot. Frying on every side for 2 min, being careful not to let them burn. Leave it on a paper bag to absorb the excess fat.
Mix all ingredients in a bowl with a whisk until smooth. Dip each donut in the glaze.
Place on a wire rack over a sheet tray to catch any excess glaze. Leave it for 20 minutes until it hardens. Cakes are best served on the day they are made but can be stored in an airtight container at room temperature for a few days