Preparation Steps

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
• In a separate bowl, beat the granulated sugar and eggs until pale and fluffy.
• Beat in the sour cream, melted butter, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the dough is firm enough to handle.
• On a lightly floured surface, roll out the dough to about 0.5 inch thickness.
• Cut out doughnuts using a doughnut cutter or two different sized round cutters. Reroll scraps as needed.
• Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
• Carefully fry the doughnuts, a few at a time, for 1-2 minutes per side, until golden brown. Drain on a wire rack.
• While the doughnuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if needed to reach desired consistency.
• Dip the cooled doughnuts into the glaze, letting any excess drip off. Place back on the wire rack to set.