in a small bowl, stir together the cake flour, salt, baking powder and the coriander or nutmeg. Set aside.

In bowl of a mixer or by hand mix together the sugar and butter until they look like sand, about 1 minute.

Beat in the egg yolks and the vanilla bean paste. For around 1 minute more.

Add half of the flour mixture and beat just until combined.

Add in the sour cream and again beat until just combined.

Repeat with the remaining flour mixture.

You will have a very soft dough. Scrape the dough into a small bowl, I used the bowl I had the flour in.

Cover and let chill for at least 1 hour or preferably overnight to give the flour time to absorb some of the moisture.

When you are ready to make the doughnuts, pat out the dough on a heavily floured work surface to about ½ inch thickness.

Cut them out with a 3 -4 inch doughnut cutter, I used a 4 inch and got 9 doughnuts. You will get 12 with a 3inch.

Heat around2 to 3 inches of the oil in a heavy large pot to 350°

Fry just a few at a time letting them just float to the surface and counting to 15 seconds before flipping them.

Let fry an additional 90 seconds to 2 minutes until the become golden brown around the edges. Flip them carefully and fry for a few seconds again to brown the bottoms.

Let cool briefly on a rack over some absorbent paper towels. While you make the glaze

Stir all the glaze ingredients together adding more water or bourbon if necessary to make a thin glaze.

Dip the still warm doughnuts carefully into the glaze. Coating onlt the tops. They will be delicate so be careful.

Let cool if you can stand not eating right away.