Cut barked rolls in half lengthwise, spread powidl on the flat sides and reassemble two slices at a time.
Whisk milk and vanilla sugar and let the rolls soak briefly in this mixture. Heat vegetable oil to finger height in a frying pan.
In the meantime, whisk eggs with flour, pull bread slices through and fry in hot fat until golden brown.
Serve sprinkled with a mixture of cinnamon and sugar.