1-First Step: Start by sifting together 2 1/4 cups bleached cake flour, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt, and 1/2 teaspoon ground nutmeg in a bowl. This ensures the dry ingredients are evenly mixed and free of lumps for a smooth dough.

2-Second Step: In a stand mixer fitted with a paddle attachment, beat 2 tablespoons butter at cool room temperature and 1/2 cup sugar until the mixture looks sandy, which takes about 2-3 minutes on medium speed.

3-Third Step: Add 2 large egg yolks to the mixer and beat until the mixture becomes light and thick, usually around 1 minute, to incorporate air and create a creamy base.

4-Fourth Step: Gradually add the dry ingredients to the mixer in three parts, alternating with 1/2 cup sour cream, and ending with the flour. Mix on low speed for about 30 seconds until the dough is smooth but slightly sticky.

5-Fifth Step: If the dough feels too sticky, add flour one tablespoon at a time until it’s manageable, then cover it with plastic wrap and chill in the refrigerator for 1 hour to firm up.

6-Sixth Step: Roll the chilled dough out on a floured surface to about 1/2 inch thickness, then use a doughnut cutter or two biscuit cutters to cut out the shapes, making sure to work quickly to keep the dough cold.

7-Seventh Step: Heat 2 inches of canola oil in a heavy-bottomed pot to exactly 325°F, using a thermometer to monitor the temperature for even cooking.

8-Eighth Step: Fry the doughnuts a few at a time for about 2 minutes per side until they turn golden brown, avoiding overcrowding the pot to maintain the oil temperature.

9-Ninth Step: Drain the fried doughnuts on paper towels to remove excess oil, then prepare the glaze by whisking together 3 1/2 cups sifted powdered sugar, 1 1/2 teaspoons corn syrup, 1/4 teaspoon fine sea salt, 1/2 teaspoon vanilla extract, and 1/3 cup hot water until smooth.

10-Tenth Step: Dip each warm doughnut into the glaze and place it on a wire rack over a pan to catch drips, letting it sit for 20 minutes until the glaze sets.

11-Final Step: Serve the donuts fresh for the best taste, or store them in an airtight container at room temperature for a few days. This process, with prep time of 15 minutes, cook time of 25 minutes, and inactive time of 1 hour 20 minutes, totals about 2 hours and yields delicious sour cream cake donuts.