In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg.

In a separate small bowl, whisk the egg, sour cream, and melted butter until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough will be sticky; do not overmix.

Fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 350°F (175°C).

Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of dough into the hot oil. Fry only 4-5 at a time to avoid overcrowding.

Fry for about 2-3 minutes, flipping them halfway through, until they are deep golden brown and cooked through.

Remove the donut holes with a slotted spoon and place them on a wire rack or paper towels to drain.

While the donuts cool slightly, make the glaze by whisking together the powdered sugar, maple syrup, and milk until smooth.

Dip the tops of the warm donut holes into the glaze, then immediately sprinkle with the crumbled bacon before the glaze sets.