Buchteln: Knead all ingredients into a dough for 10 minutes. Let the dough rise for 1 hour. Then divide the dough into pieces weighing 65 g. Take a piece and press flat on a floured work surface. Place the jam in the middle and close. Grind the piece with the filled jam on the work surface to get a nice shape.

Place the pieces close to each other in a mold greased with butter and flour and let it rise for another 30 minutes. In the meantime, heat the oven to 210°C hot air with a water-filled bowl. (Attention shell must be heat resistant!)
Brush the Buchteln with milk and bake for 8 minutes at 210°C, then reduce the heat to 170°C and bake again for 15 minutes.

Vanilla sauce: Bring the whole milk and cream to a boil in a saucepan. Slit the vanilla pod lengthwise and scrape out the vanilla pulp. Add both to the milk-cream mixture. Put the yolks in a metal boiler. Add the granulated sugar and mix with a whisk. Place the kettle over a hot water bath and beat the mixture slightly creamy. Pour in the hot vanilla cream and mix well with the whisk. Stir the mixture over the hot water bath with a rubber spatula and peel off "to the rose". The sample is done by taking some mass with a wooden spoon and blowing on it. If a wave- or ring-like pattern is formed, which is reminiscent of a rose petal, the desired consistency is achieved. Proceed carefully and heat the mixture slowly, it must never boil (maximum 80 ° C), otherwise there are scrambled eggs. Remove the vanilla sauce from the water bath and place it in a cold water bath to cool down.

Sprinkle the finished Buchteln with icing sugar and serve with vanilla sauce.