In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer, beat the butter and sugar together until sandy.
Add the egg yolks and mix until light and thick. 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. Cover with plastic wrap and chill for 1 hour.
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit or cookie cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 10-12 doughnuts and holes. With a knife, lightly slit the donuts 3 times on each 0 side (like a triangle), to help create those “craters” that catch all the delicious glaze. Do not cut all the way through the dough, simply indent it.
Pour 2 inches of vegetabl”e oil into a heavy bottomed pot with a deep-fry thermometer attached. Alternatively you can use about 4-5 cups of shortening in a heavy bottomed pot (depending on how big your pot is). Heat to 325°F, or about medium heat. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being very careful not to let them burn. Let drain on a paper bag or paper towels to soak up the excess grease.
For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Add more powdered sugar if glaze is too runny or more water if glaze is too thick. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.
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