1-Getting started with this old fashioned donuts recipe means following a clear path to soft, fluffy results. First, gather all your ingredients and prepare your workspace by measuring everything precisely for the dough and glaze. The total prep time is about 15 minutes, with chilling and frying bringing the full time to around 2 hours.

2-In a bowl, sift together the dry ingredients: 2 1/4 cups bleached cake flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon ground nutmeg. This step ensures everything mixes evenly and helps with the dough’s texture. Use a stand mixer with a paddle attachment to beat 2 tablespoons butter (at cool room temperature, 29 grams) and 1/2 cup sugar (100 grams) until it looks sandy.

3-Add 2 large egg yolks to the mixer and beat until the mixture is light and thick. Then, alternate adding the dry ingredients in three parts with 1/2 cup sour cream (113 grams), ending with the flour, and mix on low speed for 30 seconds until smooth but slightly sticky. Cover the dough and chill it for 1 hour to firm up, which takes about 1 hour 20 minutes of inactive time.

4-Once chilled, roll the dough to 1/2-inch thickness on a floured surface and cut out doughnuts using a doughnut cutter or two biscuit cutters. If the dough softens, chill it again to keep it manageable. Heat 2 inches of canola oil in a heavy-bottomed pot to 325 degrees Fahrenheit for even cooking.

5-Fry the doughnuts a few at a time for about 2 minutes per side until golden brown, then drain on a paper bag. For the glaze, whisk together 3 1/2 cups powdered sugar (350 grams), 1 1/2 teaspoons corn syrup, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 1/3 cup hot water until smooth. Dip each doughnut into the glaze and let it set for 20 minutes on a wire rack.