Form the sifted flour into a hollow on a work surface, crumble in the butter and knead quickly with the whipping cream, egg yolks, rum and a pinch of salt to form a smooth shortcrust pastry. Wrap the dough in cling film and leave to rest in a cool place for 1 to 2 hours. Then roll out as thin as possible, about 3 to 5 millimeters, and cut into squares about 8 x 10 cm. Tie the dough pieces onto a spaghetti tube or clamp them in a spaghetti mold. Heat lard in a deep pan and fry the spaghetti doughnuts in it until golden brown. Lift out of the fat, let the fat drip off well, remove the mold and sprinkle the doughnuts with cinnamon sugar before serving.
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