Using a sifter, sift the flour, baking soda, salt and nutmeg, over a medium bowl three times.

In a large bowl, whisk the egg until it becomes a solid yellow color. Stir in the sugar and sour cream, mixing until they are well blended.

Gradually stir in the flour mixture, until it forms a soft dough. Use a rubber spatula or wooden spoon to stir the mixture together until it forms into a ball. (You can add an additional Tablespoon of sour cream if it is too dry)

Cover the ball of dough in plastic wrap, and place in the refrigerator, for at least 30 minutes. (You can also prepare the dough the night before so it will be ready in the morning)

Once the dough is chilled, roll the dough out quickly to ½-inch in thickness. You can cut the dough with a donut cutter, or use two round cookie cutters, one small and one medium size.

Line a plate or baking sheet with paper towels, set aside.

Add about 2 inches of oil to a heavy bottom pot. Heat the oil to 375 degrees F, fry the cut dough in hot oil about 2 minutes per side until golden on both sides. Remove from the oil and place on paper towels to let the oil drain and the donuts to cool.

To make your glaze, in a bowl whisk together all the glaze ingredients.

Dip the donuts into the glaze until coated, place onto a wire rack with a baking sheet underneath to let the glaze set.

Serve and enjoy!