Add all ingredients to the bowl of your stand mixer.

Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.

Turn the speed up to like a medium to medium fast for 30 minutes. You want to work up as much gluten as you can.

When your dough is smooth and pliable, it needs to rest.

Take the dough out of the bowl and flatten into a large thin rectangle. Wrap the whole thing in plastic wrap and place in the fridge for at least 1 hour.

While the dough is resting, mix together the butter, sugar, vanilla and salt.

Once the dough is cold, take it out of the fridge.

Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.

Spread the filling onto the dough.

Sprinkle on the raspberries.

Fold into thirds.

Roll out the dough until it is about 2.5 cm (1 inch) thick.

Cut into strips that weigh between 80 and 90 grams, we are shooting for 85g buns.

Shape as desired

Place on a baking tray, I did 12 to a tray, cover, and let rise until doubled in size. This can take anywhere from 1 hour in the summer to 4 hours in the winter. It just depends on how cold your environment is.

Bake at 200C (400F) for about 9 minutes or until golden brown. Because these buns in particular are so juicy they often take a bit longer than expected.

I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.

Brush with egg wash or simple syrup as soon as they come out of the oven.

Immediately sprinkle them with pearl sugar.

Let cool (if you can wait that long) and enjoy!