Let the yeast in the milk rise with a teaspoon of sugar for about 10 minutes. Mix the raisins with the rum.
Put the flour with the sugar, cinnamon and butter in the food processor. Add the yeast milk and knead everything through.
Transfer the dough to a bowl and let it rest for 2 hours, covered. Danger !! This dough does not rise that much (this is due to the heavy ingredients)
Roll out the dough on a little flour into a plate and spread the marzipan cubes on top.
Now roll up the sheet of dough and cut it into 4 sticks (see photos) Since the dough is a bit sticky, always use some flour.
Cut the individual strands of dough into 2 x 2 cm pieces and place on a baking sheet lined with baking paper
The confectionery should bake for 12-14 minutes at 200 ° convection
Dip the still warm confectionery in the melted butter and toss in powdered sugar.
Note 1: Cut the marzipan with a little powdered sugar (then it will not stick) Note 2: If you like it less fat, only coat the pastries with butter. Note 3: Let the pastries soak in a tin can for at least 3 days.
Another tip: Pour the melted butter into a cup so that you can dip the pastry better.