Instructions

DOUGHNUTS

1. Sift the flour, baking powder, salt and nutmeg together in a medium bowl and set aside. 
2. In a stand mixer fitted with the paddle attachment. On low speed, mix the sugar and shortening until sandy, about 1 minute. On medium speed, add the egg yolks and mix for 1 more minute, scraping down the sides of the bowl as necessary until the mixture is light in color and thick. 
3. On low speed, add the dry ingredients to the wet ingredients, alternating in three separate additions with the sour cream, mixing until just combined. Scrap the sides of the bowl as needed. The dough will be sticky like biscuit dough. 
4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap for 45 minutes, or up to 24 hours.
5. On a well-floured counter or cutting board, roll out chilled dough to about ½ inch thickness, flouring top of the dough and rolling pin as necessary to prevent sticking. Cut out as many doughnuts and holes as possible, dipping the cutter in flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. Be sure not to work the dough too much. This creates a tough doughnut. Let doughnuts sit at room temperature for at least 20 minutes before frying. This step helps to create a thin crust on top and helps keep the doughnuts from absorbing too my oil during frying.
6. Pour oil in a deep fryer, Dutch-oven or large pot and fill with oil measuring about 2 inches up the sides. With a candy thermometer, heat oil to 325 degrees.
7. Shake any excess flour off the doughnuts before carefully adding them to the hot oil. Fry just a few doughnuts at a time to prevent overcrowding. Once the doughnuts float, fry for 15 seconds, then gently flip them over with a wire skimmer. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds until golden. Transfer to a cooling rack, set over paper towels to drain. Be sure your oil temperature is at 325 degrees before frying the next batch, 2 or 3 doughnuts at a time.

GLAZE

1. Melt chocolate, butter, and water in a double boiler over low heat, stirring constantly.  
2. Remove from the heat and whisk in the powdered sugar. Dip one side of each doughnut into the glaze, then place on a cooling rack, (glazed side up) on top of paper towels to drain. Let stand until the glaze is set. About 1 hour.