Make a mixture of four tablespoons of lukewarm milk, yeast and 80 g of flour, keep it warm and prepare the other ingredients while it is maturing. The butter is dissolved so that it is soft but not hot when the dough is mixed.
The yolks are then stirred with the sugar until warm, then beaten until cool. The ingredients, such as salt, vanilla pulp, butter, lemon peel, rum, are added to the egg mixture, stirred until smooth, then the steam, which has ripened in the meantime, is also stirred in, after which the remaining flour and the necessary milk are added, and the whole is worked into a fairly soft, pale dough, which is meanwhile beaten with a wooden spoon until it separates from the latter and blisters. The dough is then transferred from the pan to a floured work table and rolled out to a thickness of about 3/4 cm. When rolling out, care should be taken to handle the dough carefully.
To prevent the doughnuts from shrinking, lift the dough at the edges when rolling it out and let it shrink towards the center. This is done a few times, so that the finished doughnuts do not have an oval shape or an unattractive shape.
Before you finish rolling the dough, hit the surface of the dough with the flat of your hand in order to destroy the small air bubbles that come from hitting the dough; if you do not do this, the air bubbles will expand.
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