For the Schnitterkrapfen, make a dampfl from yeast, flour, sugar and lukewarm milk. Add warmed flour, butter, sugar, eggs, yolks, rum, salt, grated zest of 1 orange and milk (as much as the dough will absorb) and beat until the dough separates from the bowl.
Let rise in a warm place, then roll out to the thickness of a finger, wheel out squares and roll strips into them so that the patches still hold together at the top and bottom.
Fry in hot fat and sprinkle well with powdered sugar.
Preparation Tip:
The Schnitterkrapfen can be served with plum jam or roast or simply enjoyed as is.
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