Sour Cream Donuts

1. In a medium sized bowl, sift cake flour, baking powder, nutmeg, cinnamon and salt and set aside.
2. In a large bowl, add white sugar, brown sugar and room temperature butter. With a hand held mixer, whisk until well combined. About 2 minutes.
3. Combine yolks one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl.
4. Add room temp sour cream and vanilla and mix until well combined.
5. In 2 additions, add your dry ingredients into the wet ingredients. (I like to sift the dry ingredients again into the wet ingredients as cake flour clumps up easily) With a rubber spatula, gently mix the flour mixture until just combined. Do not overmix.
6. The dough will be very sticky and will need to be chilled for at least 1 hour to firm up. Cover with cling wrap.
7. Remove the dough from the fridge and transfer to a generously floured work surface.
8. Using a rolling pin, roll to a 1/2 inch to 3/4 inch (1.27 to 1.9 cm) thickness.
9. Generously flour your 3-inch (7.2 cm) cookie or biscuit cutter and cut out your donuts. Gently gather the remaining dough, reroll and cut out more donuts. Using a 1 to 1 1/4 inch (2.5 cm) cookie cutter, cut a hole in the center of each donut. I ended up with 9 donuts and 9 holes. Transfer donuts to a parchment-lined baking sheet. Make sure to dip your cutters in flour each time you cut out your donuts. The dough will be quick sticky, so you may need to shake the cutter to get the donuts and donut holes out. 
10. Remove any excess flour off the donuts with a pastry brush. Place donuts back into the fridge to firm up for at least 30 minutes. This is important as it will make it easier to handle during the frying process.
11. As the donuts are chilling, fill a heavy-bottomed pot with oil 2 inches deep. Place over medium/low heat until a deep-fry thermometer registers 340ºF (171ºC). We will also be making the glaze during this time.

Brown Butter Glaze

1. Place butter in a light-colored saucepan and over medium heat, brown your butter. It will foam up after 3 to 4 minutes. Keep swirling the pan until it reaches an amber brown color. It’s ready when it smells nutty and you will see tiny brown bits at the bottom of the pan. Immediately transfer your brown butter to a medium sized glass bowl.
2. Immediately add your confectioners’ sugar, vanilla and milk. Start with 3 tablespoons of milk and you can add more (1 tablespoon at a time) depending on how thin you would like your glaze. Keep in mind that this donut is not very sweet, so you can go a little thicker on the glaze if you wish. Whisk until smooth and creamy. 

Frying Your Donuts

1. Once your oil reaches around 340ºF to 350ºF (171ºC to 176ºC), remove your donuts from the fridge. Carefully transfer 2 to 3 donuts into your hot oil. The donuts will initially sink, but will float after 10 seconds or so. Fry for 1 and half minutes on each side and transfer to a wire rack. At this point, it’s important to monitor your oil. You’ll want the oil to come back to 340ºF to 350ºF (171ºC to 176ºC) before adding the next batch of donuts. Donut holes will only take about 40 seconds on each side.
2. While still warm, dip your donuts into the glaze and set them on a wire rack to cool. Top with flakey sea salt and enjoy!