Sour Cream Donut Recipe in 35 Minutes

Instructions:

1. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, nutmeg, and sea salt until evenly distributed.
2. In a separate vessel, whisk the egg yolks into the sour cream, then fold in the melted and cooled butter.
3. Gradually incorporate the wet ingredients into the dry mixture. Mix only until the flour streaks disappear to avoid over-developing gluten.
4. Turn the dough onto a floured surface and pat it down to a 1.3 cm thickness. Cut rounds using a 3-inch donut cutter.
5. Chill the cut donuts on a parchment lined sheet for at least 30 minutes.
6. Heat 2 inches of neutral oil in a heavy-bottomed pot to 170°C.
7. Fry for approximately 2 minutes per side until the exterior is golden brown and a mahogany-colored crust forms. Remove with a spider strainer.
8. In a small bowl, whisk together powdered sugar, whole milk, vanilla bean paste, and a pinch of salt to create the glaze.
9. Dip the warm donuts into the vanilla bean glaze and place them on a wire cooling rack to set.