Ingredients:

  • 4 eggs
  • 2 1 / 2 cups (625 mL) granulated white sugar
  • 2 cup (500 ml) 15% cream
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 mL) salt
  • 4 cups (1 L) all-purpose flour, to thicken
  • 1 tsp (5 ml) lemon oil
  • Grains of nutmeg

Preparation:

  •      Separate egg whites from the yolks. Beat the egg whites until stiff and set aside.
  •      In another bowl, beat egg yolks and lemon oil, adding sugar slowly. Beat until you get a pale yellow color.
  •      In 4 cups of flour, mix baking powder, baking soda, salt and nutmeg.
  •      In the preparation of egg yolk, slowly add the flour alternately with the cream.
  •      Using a spatula, slowly stir the egg whites until stiff.
  •      Add flour gradually so that the paste rolls well.
  •     Leave the dough covered with plastic wrap in refrigerator about 2 hours.
  •      Roll dough about 3 / 4 inch and cut with a donut cutter.
  •      Cook in a pot of hot cooking oil.