Prepare the Raspberry Puree In a medium saucepan, combine 2 cups of frozen raspberries, ¼ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ cup of water. Heat over medium heat until it reaches a gentle boil, allowing the sugar to melt and the raspberries to soften, about 5 minutes. Blend until smooth, then strain through a sieve to remove seeds. Cool the puree to room temperature.
Activate the Yeast Gently warm 1 cup of full-fat milk in a saucepan until it's warm to the touch but not hot. Remove from heat and whisk in ¼ cup of brown sugar and 2 teaspoons of instant dry yeast. Let this mixture stand for 10-15 minutes until it becomes frothy.
Combine Dry Ingredients In a large mixing bowl, sift together 4 cups of plain white flour, 1 teaspoon of salt, and the remaining ¼ cup of brown sugar. Make a well in the center and add the activated yeast mixture along with 2 beaten eggs. Using a wooden spoon, gently mix until a sticky dough forms.
Knead the Dough Transfer the sticky dough onto a floured surface and knead for 10 minutes until it becomes smooth and elastic. Gradually incorporate ½ cup of room temperature butter, kneading until fully incorporated. Place the dough in a greased bowl, cover with a damp cloth, and let it proof for 1 hour.
First Proofing Once the dough has risen, gently punch it down to release excess air. Fold it over a few times, then cover it again and allow it to proof for an additional hour.
Shape the Buns Divide the dough into 8 equal pieces. Roll each piece into a rectangle about 8x4 inches. Spread a generous layer of raspberry puree and a handful of small dark chocolate chips on each rectangle. Roll the dough tightly into a log, cut it in half lengthwise, twist the halves together, and form into a round shape.
Second Proofing and Egg Wash Place the shaped buns on a lined baking tray, leaving space for rising. Cover them with a cloth and let them proof for another hour. Preheat your oven to 350°F (180°C). Just before baking, brush each bun with an egg wash made of 1 beaten egg mixed with 1 tablespoon of milk.
Bake the Buns Bake the buns in the preheated oven for 10-15 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
