In a large bowl, place the well-drained cheese. Add the eggs, sugar, salt, lemon zest, vanilla extract, and rum extract, then mix well until you get a homogeneous and creamy mixture.
Quench the baking soda with lemon juice and incorporate it into the cheese mixture. Add the flour and mix gently to obtain a soft, slightly sticky dough that can be shaped. Do not over-mix or add too much flour to ensure the doughnuts remain fluffy.
Dust your hands and the work surface with a little flour. Divide the dough into 8 large portions and 8 smaller balls.
Shape each large portion into a ring with a hole in the center, and roll the small portions into neat round balls.
Heat the frying oil in a deep pan over medium heat. Fry the doughnuts and small balls, flipping them to cook evenly on both sides until they are golden brown and fully cooked through.
Remove the fried doughnuts onto paper towels to drain off any excess oil.
Serve warm by placing a large doughnut on a plate, topping generously with sour cream and your favorite fruit jam, and finishing with a small fried ball on top.
Cook it hands-free.
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