For the Mozart-Buchteln with cranberry sauce and pistachio brittle, first dissolve yeast in half of the lukewarm milk and mix with some flour to form a mushy dough. Cover with a little flour and let it rise in a warm place (approx. 35 °C) for 20 minutes (= steam).
Mix the remaining milk, egg, yolk, salt, granulated sugar, rum and 60 g liquid butter, add the dampfl and the remaining flour and knead with the dough hooks to a smooth dough. Cover and let rest again for about 20 minutes.
Form 20 equal-sized balls each from marzipan and nougat (best cold). Press in marzipan ball, place nougat ball inside and close.
Form a roll from the yeast dough on a floured work surface, divide it into equal-sized pieces. Form a small ball from each piece, place a marzipan nougat ball in each, close and dip in the remaining liquid butter. Place in a prepared ovenproof dish, cover and let rest for another 20 minutes. Then bake in a preheated oven at 180 °C for about 20-25 minutes until golden brown.
Caramelize granulated sugar in a hot pan, toss the pistachios in it and pour onto prepared baking paper. Let cool and chop or crush.
Bring cranberries to a boil once in a small saucepan with star anise and orange juice and strain through a fine sieve.
Spread the cranberry sauce on the plate. Sprinkle the baked booklets with powdered sugar and pistachio brittle.