Technical Stages :

• Place the flour in fountain in a bowl.
• Break the eggs, add a pich salt, zests, vanilla seeds, rum, vanilla sugar and baking powder.
• Mix the dough by gradually adding 15 to 20 cl water.
• Knead 15 minutes until the dough does not stick to the sides of the bowl.
• Cover and leave to rest for 1 hour.
• Roll out the dough using a rolling pin until you obtain a 1/2 cm thickness.
• Using a brush, brush the whole surface with softened butter.
• Roll it in boudin then in a snail shape.
• Cover and leave to rest in the fridge until the next day.
• The following day: Roll out the dough once again and cut geometric shapes using a plain or fluted roller cutter.
• Heat the frying oil and cook the donuts until they turn brown and float on the surface.
• Drain them on paper towel and sprinkle with caster sugar.