Mix the yeast into the lukewarm milk and add half the flour.
Cover the starter dough and let it rise in a warm spot.
Mix the clarified butter until creamy.
Also mix the egg yolk, salt, sugar, vanilla sugar, cardamom, and rum until creamy.
Knead together the starter dough, the clarified butter, and the egg yolk mixture and let rise 15 minutes.
Work in the orange peel, raisins, and nuts.
Roll the dough out into a rectangle with the long edges thicker.
For the marzipan filling, knead the marzipan with the orange peel and egg yolk and roll into a strand that is as long as the long side of the rectangle.
Lay the marzipan in the middle of the dough and fold the sides over each other.
Let rise briefly, then bake for 50 minutes.
Remove from the oven and, while still hot, brush with liquid butter and roll in confectioner’s sugar.
Let cool, dust a bit more powdered sugar on top, fold into foil and store in a cool place.
