- For the dough
- 140 milliliters water
- 140 grams clarified butter
- 1 pinch salt
- 1 teaspoon sugar
- 140 grams Pastry flour
- 4 eggs
- Piece of parchment paper
- 1 Fat (such as ghee, oil)
- Paper towels (for drippings)
For the dough: Bring water, butter, salt and sugar to a boil. Add flour and stir with a wooden spoon until smooth. Continue to stir over low heat until it becomes a large lump. Remove from heat and put in a bowl to cool slightly.
Meanwhile, whisk eggs and use a hand mixer to gradually stir into dough.
Heat butter or oil in a deep fryer or wide pot until it reaches 170°C (approximately 350°F). Test temperature with a wooden spoon. If the spoon bubbles when inserted, the butter or oil is ready.
Pour dough into a piping bag with a star tip and pipe rings onto parchment paper. Gently slide into the hot butter or oil and remove paper. Cook doughnuts until golden brown on both sides, flipping once, about 8 minutes. Remove and drain on paper towels.
For the topping: Combine powdered sugar and rum. Coat doughnuts with powdered sugar mixture when still warm. Let set and serve warm or at room temperature.