Steps
1. In a mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt until well combined.
2. In a separate bowl, beat the sugar and eggs until smooth and creamy.
3. Add the sour cream, milk, melted butter, and vanilla extract to the egg mixture and mix until well incorporated.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
6. On a floured surface, roll out the chilled dough to a thickness of about ½ inch. Use a donut cutter to cut out the donuts.
7. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches until golden brown, about 1-2 minutes per side.
8. Remove the donuts from the oil and drain on a paper towel-lined plate. Allow them to cool slightly before glazing or dusting with powdered sugar.
9. Serve the old fashioned sour cream cake donuts warm and enjoy the delightful combination of flavors and textures.
Variations
see continuation on next page
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