15 Min
15 Min
For 12 pieces

24 slices of white bread (1-2 days old)
300 g flour
½ l milk
1 tablespoon of rum
3 eggs
1 pinch of salt
120 g apricot jam
Oil for baking

To serve
sugar for dusting and cinnamon to taste
Mix flour, milk, eggs, rum and salt well. Spread the slices of white bread with the jam and fold up in pairs. Pull the filled bread slices through the batter and bake in hot oil until golden brown. Let them drip out on kitchen paper and sprinkle them with sugar and cinnamon while still hot.

Our tip
You can of course also use your favourite jam (strawberry, cherry or raspberry taste particularly delicious), or poppy seed filling.
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