For these doughnuts, I used a recipe from King Arthur Flour via a friend-of-a-friend on Facebook...technology has it's drawbacks sometimes, but not when it comes to sharing great recipes! Here's the link to the recipe. Enjoy!
2 1/4 cups flour, plus more for rolling and cutting
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 cup sugar
2 Tbsp. lard, shortening, or butter
2 egg yolks
2/3 cup sour cream
Oil for frying (I like canola)
3 ½ c .powdered sugar
2 tsp. corn syrup
1 tsp. vanilla
½ c. hot water
¼ tsp. salt
1. In a medium bowl, combine flour, baking powder, salt, and nutmeg. Set aside.
2. Mix sugar and shortening in a standing mixer or with a hand-held mixer until sandy, about 1 minute. Add the egg yolks and mix until lighter and thicker, about 1 minute. Mix in sour cream.
3. Stir in flour mixture, being sure to combine dough thoroughly. Cover dough and chill for at least 45 minutes and up to overnight.
4. Heat a large, heavy pot with at least 2 inches on oil in it to 325°F.
5. While oil heats, roll out dough on a well-floured work surface. Roll out to an even 1/2-inch thick. Use a doughnut cutter or a 3-inch circle and a 1/2-inch circle cutter and cut out as many doughnuts (and doughnut holes) as fit. Gently knead the remaining dough back into a mass, re-roll to 1/2-inch thick, and cut remaining doughnuts.
6. Dust off any excess flour from the doughnuts and gently slide a few into the oil. Fry only as many as will fit in the pot without touching. Once the doughnuts float to the top of the oil, fry for 15 seconds. Gently flip them over and fry until golden brown and cracked, about 90 seconds. Flip back over and finish frying until golden and cracked on the second side, about 75 more seconds. Transfer cooked doughnuts to a cooling rack (you can set it over a tray or layers of paper towels to catch the grease). Repeat with remaining doughnuts.
7. Whisk the powdered sugar, corn syrup, salt, vanilla, and 1/2 cup hot water in a medium bowl until smooth. Dip doughnuts in the warm glaze while they are also still warm. Let sit to cool and set up for 10 to 15 minutes before serving.
Note: This original recipe, adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker, suggested that the glaze was optional, however in my opinion, it is essential to the success of the recipe. Prior to glazing, I found the doughnuts to be less sweet than expected, and overly crunchy, but once the glaze settles in a bit, these donuts develop the moist, dense consistency you expect from a glazed old-fashioned. Mmmmm….