First, place elderflowers in a suitable bowl of water, gently swirl back and forth to remove dust.
Lay out on a tea towel to dry. If the flowers are still wet, they will not accept the dough later.
Mix milk, flour, rum, salt, honey and egg to make a liquid dough. Let stand for half an hour to swell.
In a deep fryer or shallow saucepan, heat the fat to 180 °C. It is hot enough when small bubbles rise on a wooden spoon handle dipped in it. If necessary, test the heat with a few drops of the batter.
Dip the elderflowers into the batter and bake in the hot fat until golden brown. Drain on paper towels.
Mix the cinnamon and sugar and serve the baked elderflowers sprinkled with the cinnamon sugar.
Preparation Tip:
The elderflowers can be found in gardens, parks and field margins. It is better not to collect them on roadsides, there are too much fumes in the air. For the baked elderflowers cut the flowers with scissors small and still leave a piece of the stem on the flower. So you can better dip them into the dough later.
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