For the yeast dough, heat the milk slightly, remove 3 tablespoons of it and mix with 1/2 sugar and the yeast in a tall cup until the yeast has dissolved. Cover and let rise in a warm place.
Then sieve the flour in a bowl, add the yeast mixture and knead with the salt and the remaining sugar, either with your hands or the dough hook of the mixer. Add the oil and the rest of the milk, knead the dough well and let it rise in a warm place until the volume has doubled.
Meanwhile, cook pudding. Mix the cream and milk with the custard powder with a whisk in a saucepan. Then slowly bring to the boil on a low flame. When the mixture is lukewarm, remove approx. 30 ml and whisk well with the egg yolk. When the pudding mixture boils, add a small portion to the egg yolk mixture, beat quickly and then add to the pudding in the saucepan and stir well. Finally add the sugar. The pudding should be smooth.
Roll out the yeast dough to the size of the puff pastry sheet. Put the puff pastry on top and press down a little. Then cut 10 strips with a sharp knife. Each strip consists of yeast dough and puff pastry. Then twist the strips into cords, the puff pastry should be room temperature for this, otherwise it will tear easily. Place with pretzels on a baking sheet lined with baking paper.
Pour the pudding into a piping bag and squirt into the eyes of the pretzels. Let the pieces rise in a warm place for about 30 minutes. Then bake in the oven preheated to 170 degrees for about 25 minutes until they are golden yellow.
Mix the powdered sugar with a little water and brush onto the still hot particles. I also brush some icing on the pudding because I know it from the pastries I buy. But it is also enough if the edge of the dough is brushed on, everyone can do it to their taste.
Now let the particles cool down until the pudding mixture is solid and the topping is dry.
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