Remove butter from refrigerator 1-2 hours before starting work.
Crumble flour with butter and quickly mix with sugar, grated lemon zest, egg yolks, white wine, sour cream as well as salt and let rest a little.
Roll out the dough to a thickness of about 5 mm and cut into rectangles of about 4 x 10 cm.
Heat the fat to approx. 170 °C. Place the dough rectangles on the spaghetti tongs, close the tongs and fry the dough in the hot fat until golden brown.
Remove, drain and sprinkle the still warm, half-arched doughnuts with the sugar-cinnamon mixture.
Leave to cool and serve.
Preparation Tip:
If you don't have a spagat doughnut tongs, you can also choose the method to which the doughnuts owe their name: simply tie pieces of dough with spagat on sheet metal tubes and bake them on these in hot fat.