Prepare all the ingredients.

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.