Difficulty: Easy

For the doughnuts:

  1. In a bowl, sift together the cake flour, baking powder, and salt
  2. In a mixer bowl fitted with a paddle attachment, beat the butter and sugar together until light in color and double in volume
  3. Add the egg yolks and mix until light and thick, then add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky
  4. Cover with plastic wrap and chill for 1 hour
  5. Place the dough on a floured surface and roll to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking
  6. Pour enough canola oil to lightly submerge the doughnuts, into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F
  7. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn.  Then remove from oil to drain and cool

For the glaze:

  1. Mix all ingredients in a bowl with a whisk until smooth
  2. Dip each doughnut into the glaze and then place on a wire rack for roughly 30 minutes so they can dry