For the dampfl, empty the sifted flour into a bowl and make a well in the center.
Mix the cold milk and hot water to a lukewarm liquid (if the liquid is too hot, the yeast will be damaged). Add the yeast and dissolve in it. Carefully empty the mixture into the flour well.
Add some flour from the edge to the liquid and mix lightly until a soft dough forms. Then sprinkle this with a little flour and cover with a cloth or foil.
Let rest in a warm place for about 30 minutes.
When strong cracks appear in the flour cover and the dough volume has greatly increased, the Dampfl has risen enough.
In the meantime, mix the yolks, eggs, sugar, vanilla sugar, lemon, salt and rum and add to the fluffy butter.
Now add the egg mixture and the remaining flour to the finished Dampfl and knead until a smooth, silky dough has formed.
Then cover the dough and let it rise in a warm place for another 20 minutes. You will get nice fluffy doughnuts.
Form a large roll from the dough and cut off about 40 g pieces.
Now make round, smooth dough pieces (doughnuts). For proper doughnut grinding, the dough piece is enclosed with the hollow of the hand. With gentle pressure, a circular motion is now made on the baking board until a nice ball with a smooth surface is formed. However, you can also simply – as with the kn