- In a medium size bowl, whisk together the all purpose flour, baking powder, kosher salt, and ground nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the Kerrygold Salted Butter and granulated sugar. Mix on medium speed for 2-3 minutes until the mixture is lighter in color.
- Add the egg yolks, vanilla extract, and lemon zest to the bowl, then mix for another 1-2 minutes until completely incorporated.
- With the mixture on low, add 1/3 of the flour mixture to the bowl. Mix for 5 seconds, then add 1/2 of the sour cream. Add another 1/3 of the flour, then the rest of the sour cream, then mix. Then, add the remainder of the flour, and mix on low until just combined. Be sure not to overmix. This process should go quickly.
- Pour the dough out onto a large piece of plastic wrap, and wrap tightly, then use your hands to form the dough into a round, flat disk. Refrigerate for 1 hour.
- Generously flour your work surface, and unwrap the dough, lightly flouring the top of the dough. Roll the dough out to 1/2″ thickness. Use a 3″ round cutter (or doughnut cutter) to cut out as many circles as you can. Then use a smaller 1″ cutter to cut out the doughnut hole. Set the holes aside. Repeat, then gather the scraps together, and reroll the dough, cutting out as many doughnuts as you can.
- Line a baking sheet with paper towels, or repurposed paper shopping bags. Then, heat 2 inches of canola, vegetable, or peanut oil in a heavy-bottom pot, or deep cast iron skillet to 325 degrees F. Carefully lower 3-4 doughnuts into the hot oil at a time. Fry for 2 minutes per side, then flip, and cook for another 2 minutes, until golden brown. Lay the doughnuts on the paper towels to drain off any excess oil.
Make the glaze:
- In a medium size bowl, combine the powdered sugar, water, vanilla extract, and salt. Whisk well until smooth, and thin enough to easily submerge the doughnuts to glaze.
- Line a baking sheet with a rack, then dip each doughnut into the glaze, and place on the rack. Allow the glaze to set for at least 15-20 minutes.
Recipe by: Lions Bread