Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Be careful not to overmix; just combine the ingredients.
- Turn the dough onto a well-floured surface and roll it to about 1/2 inch thickness. Use a floured doughnut cutter or a round biscuit cutter to cut out doughnuts. You can use a smaller cutter for the centers if you want traditional doughnut shapes.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 350-375°F (175-190°C).
- Carefully drop the doughnuts, a few at a time, into the hot oil. Fry for 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the doughnuts are still warm, you can either dip them in a glaze or dust them with powdered sugar. For the glaze, simply whisk together the powdered sugar, milk, and vanilla extract until smooth, and then dip each doughnut into the glaze.
- Allow the glaze to set, and then your old-fashioned sour cream doughnuts are ready to enjoy.
These doughnuts are best when they’re fresh, but they can be stored in an airtight container for a day or two. Remember that they are at their finest when served on the same day they are made. Enjoy!