For the doughnut dough, first heat the wine, apple juice and butter in a saucepan. Once the butter has melted, remove the pot from the heat.
Stir in the flour and work the mixture into a smooth dough (a wooden spoon is best). Mix in the lemon zest with the salt, cinnamon and brandy.
Dissolve the yeast in 2 tablespoons of warm water and knead well. Cover the dough and let it rise for 1 hour.
Cut doughnuts from the dough ball with a tablespoon and fry in hot fat until golden brown.
Drain the hot doughnuts on a piece of kitchen roll and sprinkle with powdered sugar.
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