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1
In a small stainless-steel bowl set over a pot of gently simmering water, heat the creme fraiche until just warm.
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2
Heat the oil to 375u00b0F.
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3
Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the creme fraiche over it. Allow it to soften, about 1 minute.
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4
Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.
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5
Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.
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6
Fry doughnuts and holes immediately according to
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7
.
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8
Sift a layer of nonmelting icing sugar or powdered sugar over doughnuts and holes.
