Into a large bowl, mix the flour, salt, and sugar. Make a well in the center and pour in the yeast, the eggs, the eau de vie and the rum. Mix well making sure the butter is evenly incorporated.

Step 2
Knead the dough for about 10 minutes until smooth.

Form into a ball, adding a little flour if necessary so that the dough is not too sticky.

Step 3
Let the dough rise for at least 1 hour in a warm draft-free place covered with a clean towel.

Step 4
On a floured surface, roll the dough out to a thickness of 5 mm (1/4") and cut into even diamond shapes - 4-5 cm / 1-1/2'' per 2 cm / 3/4'' wide.

Step 5
Heat the oil and carefully drop the doughnuts, 5 or 6 at a time, into the oil, being careful to avoid splatters of hot oil. Once one side is browned, turn, and remove once they are nicely browned and float to the surface.

Drain on paper towels, then transfer to a serving plate.

Sprinkle with icing sugar and serve hot.