Strauben Rosegger Style

Boil milk with butter, rum, vanilla sugar and salt. Mix in flour and stir vigorously with a wooden spoon until the dough separates from the pot and spoon. Remove from heat and let cool slightly. Beat in eggs and pour mixture into a piping bag fitted with a hole nozzle (5 mm round opening). Heat enough fat in a deep pan and pipe the strauben batter in very tight circles in a snail shape directly into the hot fat. Bake until browned, turn over and finish baking. Lift out, drain well on paper towels and sprinkle with cinnamon sugar.

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