For the Donuts
- 2 1/4 cups cake flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg (fresh if you can!)
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 egg yolks
- 1/3 cup buttermilk
- Oil for frying (I used vegetable oil)
For the Glaze
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons corn syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/3 cup warm water
- In a medium bowl, sift together flour, salt, baking powder, and nutmeg. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter together until sandy. Add egg yolks and mix on medium speed until pale and fluffy.
- Turn speed to low, and alternate adding the flour mixture with the buttermilk, ending with the flour. Stop the mixer and scrap down the sides as needed.
- Wrap the dough in plastic wrap (it should be sticky) and flatten into a disk. Chill for one hour.
- Pour two inches of oil into a large, heavy bottomed pot. Using an oil thermometer, bring the temperature to 350-375 degrees.
- While you are waiting for the oil, roll out your dough (3/4 inch thick) onto a well-floured surface. Dip your donut cutter (2 1/2 inches in diameter) in flour and cut out donuts, gathering and re-rolling the dough as needed.
- Carefully and slowly drop a few donuts at a time into the hot oil. Fry about 1 minute per side, aiming for a pale golden-brown color.
- Use a slotted spoon or spatula to remove the donuts from the pot and set onto a paper towel to drain. Repeat until all the dough is fried. The donut holes will only take about 1 minute total.
For the Glaze
- Whisk all ingredients together in a bowl until smooth. Dip cooled donuts into the glaze, covering the whole surface of the donut and then set them on a rack so that excess glaze will drip off. Allow the glaze to set for 20-30 minutes. Store in an airtight container.
This recipe is very slightly adapted from a recipe posted on the blog, Completely Delicious.