Mix the whole eggs, egg yolks, salt, vanilla sugar, sugar, rum and cream together.
2.
Then work in the flour until you have a smooth, tough dough (it works well to start with the dough hooks and finish by hand).
3.
Wrap it all in cling film and chill in the fridge for about 30 minutes.
4.
Meanwhile, heat a fat bath or deep fryer to about 200 °C.
5.
Roll the dough out as thinly as you possibly can. Ideally, you should be able to see through it!
6.
Cut the dough into squares of about 15 cm x 15 cm. Then make several cuts in each square, about 7-10.
7.
When everything is cut, take one square, toss it loosely together, place it in a large ladle and lower it into the hot fat (or use a tin that floats in the fat bath). Turn it once so that both sides get baked.
8.
When it is golden brown, take it out immediately with a skimmer and ideally place it on a napkin/paper towel or similar so that the fat is soaked up.
