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1
In a bowl, sift the flour with the baking powder and set aside.
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2
In a pot, heat the water with butter, sugar, and salt until boiling.
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3
Remove the pot from the flame and immediately pour in the flour/baking powder mixture all at once while whisking.
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4
Place the pot back on the flame and continue stirring until a ball forms.
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5
Remove from the flame again and let cool a bit. Then, beat in the eggs one by one stirring well after each. Set aside to cool even more.
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6
In a deep skillet, heat the oil on medium heat.
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7
With 2 teaspoons, measure out portions of the dough about the size of a nut. Do not make them large as they will puff to about 4 times their original size when frying.
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8
Transfer the dough into the oil. It will puff and turn itself over as it fries. When it is golden on all sides, remove from the oil to drain and cool on paper towels.
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9
Separately, make the filling. Make a double boiler making sure the top pot never touches the water of the bottom pot. In the top top pot, add in the eggs, milk, sugar, rum, and flour. Constantly stir everything together until it starts to thicken into pastry cream.
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10
Pour the liquid into a container, cover with plastic wrap directly touching the surface of the cream, and let cool.
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11
When the filling is room temperature, fill a pastry bag with it and attach a fine tip. Pierce the doughnuts with the tip and fill with the pastry cream.
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12
Sprinkle powdered sugar on top and serve.
