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1
Whisk the eggs in a large bowl until light and lemon-colored.
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2
Gradually add the granulated sugar, whisking constantly until the mixture is thick and ribbony.
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3
Stir in the sour cream, milk, melted butter, melted orange marmalade, and orange zest.
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4
In another bowl, sift the flour, baking powder, salt, and nutmeg together.
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5
Add this to the egg mixture, and stir to combine.
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6
Do not overwork the dough.
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7
Let the dough rest in the refrigerator for 20 minutes.
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8
Pour oil to a depth of 2 to 3 inches in a large heavy pot, and place it over medium-high heat.
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9
Heat it to a temperature of 370F.
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10
While the oil is heating, roll the dough out on a lightly floured surface to about 1/4-inch thickness.
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11
Using a floured 2 1/2-inch doughnut or biscuit cutter, cut it into rounds.
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12
(If you dont have a doughnut cutter, cut out the center holes with an apple corer.)
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13
Save the holes!
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14
When the oil has reached 370F, fry the doughnuts in small batches until golden brown, turning once, 1 1/2 minutes per side.
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15
Use a slotted spoon to remove them from the oil, and set them on paper towels to drain.
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16
Then fry the doughnut holes (theyll take about 30 seconds per side).
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17
Watch the temperature of the oil; let it reheat between batches if necessary.
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18
Sprinkle the doughnuts with confectioners sugar, if desired, and serve warm.
