For the pastry: Mix flour with yeast in a bowl. Add salt, sugar, milk, butter and eggs and mix with the dough attachment of the hand mixer until smooth. Cover and let rise for about 30 minutes in a warm place.

For the topping: Combine marzipan with rum.  

For the crumble:  Combine flour with sugar and vanilla sugar, add butter flakes and process until crumbly.  

Roll out pastry on a floured surface until about 3-4 mm thick (approximately 1/6 inch) into a rectangle. Brush with marzipan mixture. Sprinkle with almonds, raisins, candied peel and press them in gently. Roll up and cut into approximately 1.5 cm slices (approximately 1/2 inch).

Arrange slices on a lined with baking paper baking sheet. Whisk egg yolk with milk and brush pastry with the mixture. Sprinkle with crumble and bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 20-25 minutes.