First, briefly heat half of the milk in a small saucepan, pour into a small bowl, crumble in the yeast and mix well with the granulated sugar.
Sprinkle about two tablespoons of flour over it and let it rise, covered, for about 10 – 15 minutes until the dampfl has risen nicely.
Now mix flour in a large bowl with powdered sugar and vanilla sugar. Heat the remaining milk also lukewarm and remove from heat again.
Cut the butter into pieces and add to the milk. Flavor with rum and lemon zest and add together with the dampfl and eggs.
Knead with a food processor or a mixer with a dough hook for a good 10 minutes until the dough is smooth.
Place a cloth over the bowl and let rise for 30-45 minutes in a warm, non-draughty place.
In the meantime, coarsely chop the pine nuts, preferably with a chopping knife, and mix with the granulated sugar.
Then knead the dough again on a lightly floured work surface and divide it. Roll out each half into a rectangle about 40-50 cm long and about 25 cm wide.
Melt the butter and brush the dough pieces with it.
Spread the pine-sugar mixture on top and sprinkle heavily with cinnamon.
Now roll each piece of dough widthwise into a large roll, always sweeping off the flour on the bottom.
Using a sharp knife, divide into 2-3 cm wide pieces.
For the nut bun, line the baking sheet with baking paper.
Place the pieces on the baking sheet