Recipe: "Buchteln" with Custard

Ingredients

• 60 g butter / ¼ cup
• 125 ml milk / ½ cup
• 1 egg
• 2 egg yolk
• 2 g salt / ⅓ tsp
• 50 g granulated sugar / ½ cup
• grated lemon zest from ½ untreated lemon
• 20 g fresh yeast / 0.71 oz (or 0.25 oz instant dry yeast)
• 260 g flour / 1½ cups + 1 tbsp
• icing sugar for dusting
• about 120 g plum or apricot jam per "Buchtel" / about ½ tsp
• 100 g butter for dipping below ½ cup
• 1 vanilla pod
• 350 ml milk / 1 ½ cups
• 150 ml cream / ¾ cup
• 100 g granulated sugar / ½ cup
• 4 egg yolk
• 2 cl brown rum