1. In a medium bowl, sift together flours, baking powder, nutmeg, and salt. Whisk to combine.
2. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar and egg yolks together at high speed until light and fluffy. About 2 minutes. Mixture will be pale in color.
4. Reduce mixer speed to low and add flour mixture alternating with buttermilk in three additions. Mix until just combined.
5. Remove dough from the bowl and wrap in plastic wrap. Refrigerator for at least one hour, or up to one day.
6. Once chilled, roll dough on a lightly floured surface to 1/2 inch thickness. Dip a 2 or 3 inch donut cutter in flour and cut dough. Reroll dough scraps and cut more donuts until all dough has been used.
7. Place donuts on cookie sheet, cover with plastic wrap and refrigerate for 30-45 minutes.
8. Meanwhile, fill a large stockpot with 3 inches of peanut oil. Using a candy thermometer (or deep fry thermometer), heat oil to 350 degrees.
9. Remove donuts from refrigerator and fry two at a time for about 90 seconds per side, or until golden brown. Using a slotted spoon or basket tool, flip donuts over and fry the other side for 60-90 seconds.
10. Remove from oil and place on a wire rack lined with paper towels to soak up the excess oil.
11. Before frying the next batch, be sure the oil is still at 350 degrees.
12. Cool donuts completely before glazing.

For Glaze

1. Sift confectioner’s sugar into a medium bowl.
2. Add blood orange juice and stir with a whisk to combine.
3. Add whole milk, one TBSP at a time until desired consistency is reached.
4. If too thick, add more milk. If too thin, add more confectioner’s sugar.
5. Once donuts are completely cooled, dip each side of donut in the blood orange glaze, allowing excess glaze to drip off over the bowl before placing on a wire rack to set.