Old-Fashioned Sour Cream Donut Holes

1

In a medium bowl, sift together the cake flour, baking powder, salt, and nutmeg.

2

In a large bowl, beat the butter and granulated sugar until sandy. Add the egg yolks and mix until light yellow.

3

Mix the sour cream into the butter and egg mixture until combined.

4

Add the dry ingredients to the wet ingredients in two batches, mixing gently until a sticky dough forms. Do not overmix.

5

Cover the dough and refrigerate for 20 minutes to make it easier to handle.

6

Heat about 2 inches of vegetable oil in a heavy-bottomed pot or dutch oven to 325°F (165°C).

7

Using slightly oiled hands, roll the dough into 1-inch balls.

8

Fry the dough balls in small batches for about 2-3 minutes, turning frequently, until they are golden brown and cooked through.

9

Remove from oil and drain on a wire rack or paper towels.

10

To make the glaze, whisk together the powdered sugar, hot water, and vanilla extract in a small bowl until smooth.

11

Dip the warm donut holes into the glaze to coat completely, then place on a rack to set before serving.

Ingredients