For the filling, bring the milk and sugar to the boil, stir in the remaining ingredients and toast briefly.
For the Buchteln, dissolve the yeast in 3 tablespoons of lukewarm milk, stir in 1 tablespoon of flour and 1 tablespoon of sugar, then dust with flour. Cover the "Dampfl" and let it rise in a warm place until the surface shows cracks.
In between, peel the potatoes and grate or press them into a bowl. Add the flour, warmed butter, lukewarm milk, egg and yolk, sugar, vanilla sugar, rum and a pinch of salt. Add finished dampfl and knead into a smooth dough, working vigorously until it blisters. Cover bowl with a cloth and let rest in a warm place for about half an hour.
Melt clarified butter in a pan. Preheat the oven to 170 degrees. From the dough cut out pieces about tablespoons in size. Form them into small patties, place 1 teaspoon of nut mixture in the center and seal the edges over the filling. Place on work surface with the seal facing down and use palms of hands to twist (grind) small balls.
Turn the buns in the melted clarified butter and place them in the mold one after the other, close together. Make sure that the Buchteln are turned in lard so that they can be broken off individually after baking. Bake in the oven for about 30 minutes until light brown. The Buchteln are ready when they sound "hollow" when tapped on the surface. Allow to rest briefly, then turn out of the pan, turn over and sprinkle with powdered sugar.
For the honey lard, heat the honey, mix with water, remove from heat. Gradually stir in small flakes of butter until a creamy sauce is formed.
