500g finely ground flour
2 tbsp rum
1 pinch of salt
30g melted butter
1 litre vegetable oil
Firstly, heat the milk and dissolve a little sugar and yeast in it. Place the flour in a large bowl, make a well in the centre and pour in the warm milk with the dissolved yeast. Cover the bowl with a kitchen towel and leave the mixture to rise for about 10 minutes. After the 10 minutes, add all the remaining ingredients to the bowl and mix well. Beat the dough well with a wooden spoon until it turns pale and then beat it for another 100 strokes.
Leave the dough to rest again and cover it with a kitchen towel as soon as it doubles in size.
Then roll out the dough and cut out round circles with a water glass, put the dough pieces to one side and wait until they increase in volume again.
In the meantime, heat the oil in which we will fry our niggilan. The oil should be at approx. 170° degrees.
Then drain the Niggilan on kitchen paper and enjoy with mulled wine