Raspberry Mascarpone Buns

1: Make the dough the night before by combining all dough ingredients except for butter and kneading until it comes together.

2: Add butter a few pieces at a time and knead until a window pane is achieved, taking about 15 minutes with a stand mixer.

3: Shape the dough into a ball, place into a bowl, cover and let rise for 30 mins to 1 hr or until slightly grown in size.

4: Place the dough into the fridge overnight for a long slow rise.

5: The next day, make the raspberry jam by adding all ingredients to a pot and simmer over medium heat for 5-8 mins until it thickens slightly.

6: Crush the berries and strain the mixture to remove seeds, then set aside to cool.

7: Divide the dough into 8 equal sections and shape them into balls, covering and letting them rest for 20 mins.

8: Roll each dough ball to slightly over 4 inches in diameter, cut a circle out, and shape the exterior piece into a rope.

9: Pinch the ends of the rope together and place it on top of the dough circle, then place the ring mold on the outside.

10: Cover and let rise for ~1 hr until poofy.

11: Make the mascarpone filling by whisking together the liquids, then add flour and mix until no lumps remain.

12: Preheat the oven to 350°F, brush the tops with egg wash, and fill each bun as shown in the reel.

13: Bake for 12-16 mins until golden brown.