Preheat the oven to 180°C (approximately 350°F) on the convection setting.
Get all the ingredients ready and let stand at room temperature briefly.
Put the flour in a bowl and make a well in the center. Dissolve the yeast in the warm milk and pour into the well. Mix in a little flour from the edge, cover the dough with a clean kitchen towel and let rise for 15-20 minutes. Then add the eggs, sugar and butter to the dough and knead until smooth.
Knead the dough by hand or in a standing mixer for about 10 minutes. Cover the dough and rise in a warm place until doubled in size (about 45 minutes).
Meanwhile, peel the apples and dice finely. Rinse the raisins and golden raisins with hot water and mix with the rum.
Grease the muffin tin with butter. Knead the apples, raisins and golden raisins into the dough. Divide the dough into 12 equal pieces and roll into balls. Place the dough balls in the muffin tin and leave to rise again for about 20 minutes.
Mix the egg yolks with 2 tablespoons of water and brush the dough balls with it. Dust with powdered sugar and bake in the preheated oven for about 30 minutes until golden brown. Remove from oven, allow to cool briefly, then remove from the tin and cool completely.