Prepare the raisins 3 days ahead. Sort and rinse with hot water, then let dry completely. Place in a tightly sealed bowl, add rum, and turn the bowl every few hours to moisten all raisins evenly. Soak for 3 days.
Make the yeast starter. Pour the sifted flour into a large mixing bowl. In the center of the flour, mix the fresh yeast with 1 teaspoon sugar and 1 teaspoon flour. Stir in a dash of lukewarm milk until combined. Dust the starter lightly with flour and let rise for 15-20 minutes until bubbly.
Make the dough. Add the remaining sugar, salt, lemon zest and juice, grated almonds, bitter almond flavor, and the fats (margarine, lard, and clarified butter) to the flour and starter. Pour in the remaining lukewarm milk and mix well. Fold in the rum-soaked raisins and lemon peel. Knead until well combined. Keep the dough warm but away from direct heat so the fat doesn't melt out.
First rise. Let the dough rise for at least 2 hours until nearly doubled in size.
Shape and bake. Gently punch down the dough and knead for about 1-2 minutes. Divide into 2 equal pieces. Shape each piece into a bread-like loaf. Using a knife, cut a 1 cm deep ridge down the length of each loaf. Place on baking sheets. Bake at 175 °C / 350 °F for approximately 60 minutes until golden brown. Do not proof again before baking.
Finish day 1. Brush the warm stollen with melted butter and dust with vanilla sugar, then sugar, then a little powdered sugar.
Finish day 2. The next day, brush again with melted butter and coat generously with powdered sugar.
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