First prepare a "dampfl". Stir 1 cup of lukewarm milk (35 °C) with the yeast and 1 tablespoon of flour until smooth and let it rise. Mix the flour with the salt, form a depression in the middle, add the "dampfl", then stir in the egg yolks, rum and butter. Add enough lukewarm milk to make a soft yeast dough. Now beat the dough until it bubbles and let it rise for half an hour in a warm place. Form about a quarter of the dough into a 5 cm thick roll on the work surface. Separate 3 cm pieces from this, place on a floured surface and cover. Meanwhile, heat the oil to 180 °C. Pull the "Kiachlen" apart slightly and place them in the hot fat with the underside facing up. When the underside is golden brown, turn them over. When the "Kiachlen" are nice golden brown on both sides, remove and drain well.
Serve the finished "Kiachlen" with cranberry jam and icing sugar or with sauerkraut.