Thoroughly sift the flour into a bowl. Then stir in the eggs alternately with the milk (stir in an egg, add about 1/3 of the milk to the dough while stirring, etc.) until the dough is nice and thick. Add a pinch of salt and stir again briefly.
Wash and peel the apples. Cut the apples into slices about the thickness of a thumb (women`s thumb) and carefully remove the core.
Sprinkle the rings with a little sugar so that they have a very fine layer of sugar, drizzle with rum and let stand briefly, about 10 minutes.
Melt enough butter or frying fat in a pan with a high rim that the apple rings can swim in it. Dip the apple rings in the batter and fry one after the other in the hot fat until they are golden brown.
Lift out the rings with a slotted spoon and place on some kitchen paper. Then place on a serving plate, sprinkle with a cinnamon and sugar mixture and enjoy while still warm (they cool down quickly, so hurry up).
Tips to simplify: Removing the apples from the core with an apple cutter is much easier and saves a lot of time. But my grandmother didn`t have it then.
Instead of rum, I sometimes put rum aroma in the dough bowl because I don`t get it so carefully dosed. Then of course there is no pull-in time.
Since I`m always quite generous with the dough, that`s never enough for the amount of apples. Better to make 1.5 times the amount if you like to have a little more dough on it.
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