Austrian Dalken with Butter and Cinnamon

Crumble the fresh yeast into the lukewarm milk. Add the flour, sugar, eggs, and a pinch of salt, then mix to form a smooth, rather liquid batter. Let the dough rise in a warm place for about 40 minutes, until it has doubled in volume. After rising, do not stir the dough again to keep it airy.

Grease a pan with some butter over medium heat. Using a spoon, place small portions of batter into the hot pan to form Dalken. Bake them slowly until golden brown on both sides.

Melt the remaining butter and mix it with the Inländer Rum. In a bowl, combine granulated sugar, powdered sugar, and cinnamon. Brush the still hot Dalken with the rum-butter and then generously roll them in the cinnamon sugar.