1-First Step: Sift the bleached cake flour, baking powder, fine sea salt, and ground nutmeg together in a bowl. This helps distribute the leavening and spice evenly for consistent Sour Cream Cake Donuts.

2-Second Step: In a stand mixer fitted with a paddle attachment, beat the butter and sugar until sandy and combined. Use cool room temperature butter so the mixture creams smoothly.

3-Third Step: Add the egg yolks and mix until light and thick. This usually takes a minute or two and helps the dough feel silky.

4-Fourth Step: Add the dry ingredients in three additions, alternating with the sour cream, and end with flour. Mix on low speed for about 30 seconds until smooth but slightly sticky. If your dough feels excessively sticky, add extra flour 1 tablespoon at a time.

5-Final Step: Cover the dough with plastic wrap and chill for 1 hour until firm. While you chill, prepare a floured work surface and plan your cutting station.

6-First Step: Roll the dough on a floured surface to about 1/2-inch thickness. The thickness helps your Sour Cream Cake Donuts stay cakey inside after frying.

7-Second Step: Cut out about 12 donuts and the holes using a doughnut cutter or biscuit cutters. Dip the cutter in flour to prevent sticking. If dough softens while you work, refrigerate it briefly to firm it back up.

8-Third Step: Heat 2 inches of canola oil to 325°F in a heavy-bottomed pot. Use a deep-fry thermometer if you have one, because oil temperature makes a huge difference for Sour Cream Cake Donuts.

9-Fourth Step: Fry donuts a few at a time, about 2 minutes per side, until golden and cooked through. Avoid overcrowding so the oil temperature stays steady.

10-Final Step: Drain the donuts on a paper bag or rack to keep the crust from getting soggy.

11-First Step: Whisk powdered sugar, corn syrup, fine sea salt, vanilla extract, and hot water until smooth. If you want thicker glaze, mix a little longer and let it rest for 1 to 2 minutes.

12-Second Step: Dip warm donuts in glaze and place them on a wire rack set over a sheet pan. The rack prevents puddles so your glaze sets cleanly.

13-Third Step: Let the glazed Sour Cream Cake Donuts set for about 20 minutes.

14-Final Step: Serve same day for the best texture. Store airtight at room temperature for a few days.