Start this recipe by placing the flour, yeast, sugar, egg and butter into a food processor and pulse together for 5 seconds to mix. Gradually add in enough water to make a soft dough and knead in the machine for 1 minute. Place the dough into a floured bowl and cover with a tea towel. Leave to rise for 40 minutes or until double in size. Meanwhile, melt together the white chocolate and cream then mix in the spiced rum. Put aside. When ready, turn the dough out onto the floured work surface again and knock out the air. Cut the dough into small pieces and roll each piece into a smooth ball. Place the balls onto floured trays and leave them to rise again till double in size. Heat the oil in a deep pan, and and carefully place in the doughnut balls. Fry them for 2 minutes, turning them around in the hot oil with a slotted spoon. Remove the doughnuts from the hot oil and place on kitchen towel. Place the icing sugar and cinnamon in a large baper bag and place in the cooked doughnut balls. Close up the bag and shake well, coating the balls with the cinnamon sugar. Serve the cinnamon balls immediately alongside the spiced white chocolate ganache.