Instructions

1. The night before…
2. Place flour, sugar and salt in the bowl of your stand mixer, give a quick stir to distribute the sugar and salt.
3. Add the dry yeast, milk and eggs then mix on low speed with the dough hook attachment. Scrape down the sides, if necessary, so that all the dry ingredients are incorporated in the dough, which will be very wet and sticky, then leave to mix for 2-3 minutes.
4. While mixing, slowly add cubes of the softened butter, only add another cube when each addition has been kneaded in completely.
5. Once all the butter has been incorporated, leave to mix on low speed for about 5 minutes so that the gluten can develop and stretch, you will see that the dough is more elastic and pulls while it kneads. It should still be very sticky but do not add any more flour otherwise the buns will be dry once baked.
6. Generously oil a large bowl, making sure it’s large enough so that the dough only fills about 1/4 – 1/3 of it so that there’s enough room for it to rise, then scrape the dough into the greased bowl.
7. Lay a piece of clingfilm on your counter and brush it with oil then place the clingfilm oil-side-down over the bowl. Place the bowl in the fridge overnight. It should rise by double or more by morning.
8. The day of…
9. Line a 23 x 33cm (9 x 13 inches) baking tray with a sheet of parchment paper or grease well with butter. Set aside.
10. Remove dough from the fridge and peel away the clingfilm. Scrape dough out onto a well-floured surface and dust lightly with flour.
11. Use your hands to press down and shape dough into a rectangular shape then use a rolling pin to roll out a neat rectangle to roughly 25 x 38cm (10 x 15 inches).
12. In a small bowl, toss together frozen raspberries with sugar and cornflour. Scatter raspberry mix evenly over the rolled-out dough.
13. Tightly roll up the dough, starting from a short edge. Pinch along the edge of the dough to the roll to seal. Lightly mark the dough where you will be cutting it into portions.
14. Using a long piece of cotton, cooking string or unflavoured dental floss, work it under the roll and stop where your first cutting mark is. Cross the string over the top then pull each end so that the string cuts through the dough. Place the slice in the prepared pan. Repeat until the roll has been cut into 12 slices, all placed next to each other in the pan (4 rows of 3). There should be a small bit of space between each one.
15. Lightly oil a piece of clingfilm and place oil-side-down over the top of the pan. Leave to prove for a second time at room temperature until rolls have puffed up to almost double in size, about 1 hour.
16. Pre-heat oven to 200°C / 180°C fan assisted / gas 6. Remove clingfilm from baking tray then bake buns until a deep golden colour on top, about 15-18 minutes. Tip: If you gently tap the top of the buns, it should sound hollow. Leave to cool in the pan on a wire rack.
17. While buns are cooling, whisk together glaze ingredients in a small bowl until smooth. Remove buns from the baking tray then drizzle glaze over the top of the still-warm buns. Cut or tear buns apart and enjoy.