Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Add egg and orange peel. Stir in flour and starch. Form the dough into walnut-sized, smooth balls. Line 2 baking trays (approx. 32 x 39 cm) with baking paper.
Put bullets on it.
Warm the jelly and fruit spread slightly and stir (do not allow to become liquid!). Press a hollow into the middle of each ball with a round stirring spoon handle and fill it almost to the brim with jelly.
Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes one after the other on the 2nd rack from below. Remove and let cool on a cake rack.
Fill up with the remaining warmed jelly.