Directions
Prep:30min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:1hr10min 

1. With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes.
2. Pour oil into a deep fryer or Dutch oven to a depth of 5cm, and heat over medium heat to 175 degrees C (350 degrees F).
3. Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 15cmx2.5cm). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.
4. Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with icing sugar. Store in an airtight container.