Lemon Raspberry Brioche Buns

1: The night before, add all dough ingredients (except for butter) to the bowl of a stand mixer. Knead until the dough comes together then add the butter and knead for 5-10 minutes until it’s smooth and passes the window pane test. Form the dough into a ball, cover and let rise for 30 minutes to 1 hour at room temperature (or until it’s grown slightly in size) then transfer to the fridge to proof overnight.

2: The next morning, make your filling by combining all filling ingredients. The consistency should be a smooth spreadable paste.

3: Take the dough out of the fridge and roll it out to be 16x16 inches. Spread a thin layer of the filling over the dough.

4: Fold the dough into thirds like a letter. Trim any uneven ends, then cut the slab into 8 equal sections. You want 8x2 inch wide sections. You may need to roll the dough out just slightly before trimming.

5: Doing one at a time, cut the section into 4 thinner strands and arrange them as shown in the reel. Place the shaped buns into a lightly greased or lined jumbo muffin pan.

6: Cover and let rise for 30 minutes to 1 hour or until noticeably puffy.

7: Preheat the oven to 350°F. Gently brush the buns with egg wash and bake for 20-25 minutes or until golden brown. Optional: brush with sugar water right after baking for shiny tops (microwave equal parts water and sugar, about 20 grams, together until the sugar is dissolved).