Dissolve yeast in 1/2 cup cool milk and 1/2 cup flour, 2 tbsp sugar and 1 pinch of salt and leave to rise. Add 1 tbsp rum 1 tbsp sunflower oil, 1 egg yolk and the rest of the milk and flour. The dough is kneaded until it starts to lift off from the vessel and allowed to rise. Apples are cleaned, grinded, squeeze lightly and mix with breadcrumbs and remaining sugar, raisins, grated peel and juice of lemon. The risen dough is rolled and cut into small squares. In each of the filling is placed and formed into a ball. Fry in a heated sunflower oil, and then allowed to drain from the fat. While still hot are coated with glaze of powdered sugar mixed with the remaining rum and a few drops of lemon juice.