Sprinkle 50 dg of flour, make a hole in the middle and add eight well beaten yolks, salt, butter, vanilla sugar, lemon and orange peel and orange juice. Everything is well mixed, and left to rest for 10-15 minutes. Then, again, it is mixed quite smooth and is divided into 6 parts. Each part (one by one) is rolled out into a very thin layer and the pastry is cut into thin long strips from which a bow is made. It can also be formed as desired. The pastry is fried in deep oil until it becomes golden yellow, then it is carefully taken out with a latticed spoon, well drained from oil and laid on pure white paper. After being dry, you pour powdered sugar over the pastry. It is necessary to add rum and lemon juice to the dough to prevent excess oil absorption. For frying, it is always necessary to have enough oil or fat to rotate the dough more easily. It is not advisable to put too many pieces at once to prevent the oil or fat from cooling.