This recipe comes from Annalise on her site Completely Delicious.

Ingredients

Doughnuts

• 2 1/4 cups (255 grams) cake flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (100 grams) sugar
• 2 tablespoons butter, room temperature
• 2 large egg yolks
• 1/3 cup buttermilk
• ~1 quart vegetable oil or canola oil, for frying

Glaze

• 3 1/2 cups (350 grams) powdered sugar
• 1 1/2 teaspoons light corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Instructions

Doughnuts

• In a medium bowl, whisk together the cake flour, baking powder, salt, and nutmeg:
  • 255 grams cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
• In the stand mixer bowl, beat the sugar and butter together until sandy. Add the egg yolks and mix until light and thick, about 3 min:
  • 1/2 cup sugar
  • 2 tablespoons butter (there are 8 tablespoons in a stick)
  • 2 large egg yolks
• Add the dry ingredients to the mixing bowl in 3 additions, alternating with the buttermilk, mixing until just combined on low:
  • 1/3 cup buttermilk
• Cover with plastic wrap and chill for at least 1 hour and up to 24 hours.
• On a floured surface, roll out the dough to 1/2-inch thickness. Cut into doughnuts using a doughnut cutter or two different sized round cutters. (I used a cocktail shaker and jigger!)
• Pour oil into large pot until its 2-4 inches. Maintain heat at 350°F. (I love using my wok for frying!)
• Add the doughnuts to the oil, fry 2 min each side.
• Remove with a slotted utensil, let drip, then place on paper towel to dry.

Glaze

• Mix all the ingredients with a whisk until smooth:
  • 350 grams powdered sugar
  • 1 1/2 teaspoons light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water
• Dip each doughnut in the glaze on both sides and set on a wire rack to set, 10-20 min
• Stores in an airtight container for a few days