Heat the margarine in a water bath to 40 degrees. Cut the orange peel into small pieces and place in a blender beaker together with 1 egg, rum and vanilla concentrate and puree for 1 minute at high speed. Put all ingredients from margarine to vanilla concentrate in a mixing bowl and stir with a whisk until foamy. Add the flour and knead into a smooth dough with a dough hook. Let ripen for 15 minutes.
Cut the dough into strips and roll them out thinly with a pasta machine. Cut the strips into diamond-shaped pieces with a pastry wheel and cut them in the middle (see photo).
Heat the frying oil in a deep fryer or wok to 160 - 170 degrees. Fry the broken pieces of dough on both sides until light brown. Drain on paper towels and sprinkle with very fine sugar or a mixture of sugar and cinnamon. Serve warm and enjoy.
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