Old fashioned cake donuts

In bowl, sifting flour, baking powder also baking soda. Stirring in cinnamon, nutmeg also salt. To book. In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes. Add sour cream and beat on medium speed until smooth. In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy. In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)

Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick. With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!

Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer. Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes. Let cool on a baking rack. When cool enough to handle, dip in glaze.