Chop candied orange peel and candied lemon peel very, very finely. Dissolve yeast in lukewarm milk. Put flour, 125 g sugar, vanilla sugar, 1 pinch of salt, 150 g butter in flakes, candied orange peel and candied lemon peel in a large bowl.
Add the yeast milk and knead everything well with the dough hooks of the mixer. Then continue to knead with your hands to a smooth dough. Cover the dough and let it rise for about 1 hour.
Knead chopped almonds and raisins into the dough. Place on a greased fat pan (deep baking tray; approx. 32 x 39 cm) and roll out on top. Let it rise again for about 45 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Press small depressions into the dough sheet with your thumb. Spread 150 g butter in flakes. Sprinkle with flaked almonds and 75 g sugar.
Bake in a hot oven for about 25 minutes. Remove from the oven, place on a cake rack and allow to cool. Can be easily frozen and baked up again.