so this recipe is kind of a homunculus of a bunch of different recipes, and some parts are me going "i know how to make buns, lol". the base is from camilla hamid's cinnamon roll recipe, but like i said. modifications were made

this makes around 20-30 buns, depending on the size. you could absolutely make up to 40 if you make them real small, just adjust the proofing time accordingly

buns:

- 50g of fresh yeast (or 12g dry yeast, but i dont know how to activate that so if you only have dry yeast i cannot help you)

- 5 dl of milk

- 250g butter, room temperature + cubed

- 2 dl sugar (this makes a VERY sweet dough, so you can cut it in half since we're dipping the buns in sugar later on)

- ~1kg flour

- 1 tsp salt

- 1tsp cinnamon and cardamom (optional)

filling:

- ~400g of frozen raspberries (3-4 dl)

- 150g butter, room temperature

- 1-1,5dl sugar

- 2 tsp corn starch

- 1 tbsp potato starch (or more corn starch)

1) start by heating up your milk to ~36-37°C, or body temperature. you can do this in the microwave, just make sure it doesn't become too warm (i like to save some milk, maybe around 1 dl, so that i can even the temperature out if it does become too hot)

2) crumble your yeast into a large bowl, either the one that comes with your standmixer or just a regular one. pour over the milk and stir gently until the yeast dissolves. if you have dry yeast, look up how to activate it!! i do not know!!

3) add your butter, sugar, half of the flour and your cinnamon/cardamom mix to the bowl and blend it all together using either your standmixer (hook/dough attachment) or using a whisk. this WILL be extremely wet

4) once everything is blended, add a little more than half of your remaining flour and the salt and continue mixing, switching to kneading with your hands once its not liquidy if you're not using a machine. add more flour if needed, but in 99% of cases, a dough will come together without added flour. the more you mix, the more the gluten develops and forms a smooth dough. knead by hand or on a low setting for around 10 minutes. the dough should be smooth and slightly tacky but not sticky.

5) cover with a kitchen towel and let rest for 30min-1h. keep an eye on it. it should've risen significantly, about double, and you should be able to poke it gently and leave an indent that springs back up slightly but not fully

6) while the dough is proofing, mix together the filling. you want to add all the ingredients except the raspberries to a bowl and mix them together with a spatula, just until incorporated (dont make it fluffy)

7) heat up and then strain your raspberries by pushing it though a mesh strainer. you want to remove as much liquid as possible while still keeping the bulk of the raspberries

8) fold in your mushed up raspberries into the butter mixture. you can add some whole frozen berries here too if you'd like. the mixture will likely seperate slightly, but thats fine. if its too thick, you can add in some of the strained out juice from the last step

9) cut your dough in half and roll each ball out into a ~30x40cm rectangle, using leftover flour to prevent sticking, and spread your filling out evenly. you can leave a slight gap at the top if you want to roll your dough rather than fold it.

10.1) if you want to achieve a "twisted" and knotted look, fold the bottom half of your dough up to the middle, and then the top half above it. you can gently roll out the dough to make it longer for a better twist, but the filling is slippery and may burst out if youre not careful. cut the dough into thin strips (slightly smaller than the width of two fingers), and grab one end and start pulling and twisting it. it should look like a corkscrew. then swirl the dough around itself, like a spiral. transfer over to a tray and leave plenty of room between each bun. let proof for 30-45 min under a kitchen towel, depending on how how your kitchen is

10.2) for a classic cinnamon bun look, simply roll up your dough instead of folding it and cut into equally thick slabs and transfer to a sheet. let proof for 30-45 min under a kitchen towel, depending on how how your kitchen is

11) while proofing, heat up your oven to 200°C

12) bake your buns for 8-14 minutes, depending on their size, one sheet at a time (starting with the one that has proofed the longest). they wont become that typically brown color since theres no eggwash, but they should turn out golden and slightly crispy

13) melt a few tablespoons of butter and pour sugar onto a plate, preferably one thats slightly deep but not quite a bowl. while your buns are still warm (but not burning hot, dont hurt yourself!), brush them with a thin layer of butter and then dip them face down into the sugar, twirling them around to make sure they're fully coated

14) let rest for a few minutes. enjoy!!