Funkaküachle choux pastry

Ingredients
500 g flour
20 g yeast
2 egg yolks
¼ l milk
50 g melted butter
50 g sugar
A splash of rum
A pinch of salt

Preparation
Mix flour, yeast, egg yolks, rum, sugar, butter, milk and salt to form a dough, knead well and leave to rise until doubled in size (around 1/2 hour). Roll out to 1cm thick and, using a round cutter, cut out Küchle approximately 10cm in size. Cover and leave for another 1/2 hour. Pull apart the centres slightly and deep fry on each side until golden brown.

Serving suggestions:
fill the indent in the middle with lingonberry jam;
sprinkle the Küchle with icing sugar and cinammon;
serve the Küchle with warm custard.