• Set out two large baking sheets. Line one with paper towels and the other with a wire rack. Set aside.
• In a large mixing bowl, combine flour, baking powder, salt, and nutmeg.
• In the bowl of a stand mixer, cream together butter and sugar. Add the egg and sour cream and continue mixing until combined.
• Slowly alternate adding a small amount of the flour mixture and a small amount of the buttermilk, beginning and ending with the flour mixture, into the wet mixture until a soft dough forms. Scrape down the sides of the bowl as needed.
• Fold the dough out onto a lightly floured surface. Gently fold the dough several times to coat it in flour.
• Roll out the dough into an 8x12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section.
• In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While the oil is heating, prepare the glaze.

Glaze

• In a large bowl, combine the sugar, corn syrup, vanilla, salt, and ¼ cup milk. Whisk together until smooth, adding more milk (if needed) to reach your desired consistency. Set aside.

Frying

• Once the oil is hot, use a slotted spoon to carefully add 2-3 donut sticks to the oil. Cook for about 2 minutes, flipping halfway through until the donut sticks are golden brown on all sides. Remove the cooked donut sticks from the oil and place them on the paper towel-lined baking sheet to drain slightly.
• Repeat the cooking process with the remaining donut sticks, being careful to check the oil temperature as you go.
• Dip the slightly cooled donut sticks into the glaze and place them on the wire rack-lined baking sheet. (You can use a fork to hold the donut stick, dipping it fully into the glaze and then lifting it out, allowing any excess glaze to drip off before placing it on the wire rack.)
• Serve immediately.