Lightly grease a large bowl
Add sugar, yeast and warm milk into a medium bowl and mix until combined
Let rest – 5 minutes
Fit the Dough Tool
Add flour, eggs and salt into the appliance bowl, fit the splashguard
Mix – 1 minute, speed 1
While the machine is running, slowly pour in the milk mixture
Mix and then scrape the bowl – 2 minutes, speed 2
While the machine is running, gradually add butter
Mix – 8 minutes, speed 4
Transfer the dough to the large bowl and cover with a damp kitchen towel
Prove in a warm place – 1 hour 30 minutes

Grease two large baking trays
Place the dough on a lightly floured work surface
Divide into 12 equal pieces and shape into balls
Place the shaped dough on the baking trays and cover with greased cling film
Prove in the fridge overnight – 12 hours

Remove the buns from the fridge and let rest – 20 minutes
Preheat an oven to 160ºC
Add milk and egg yolk into a small bowl and mix until combined
Brush the buns with glaze
Bake until golden brown – 20-25 minutes, 160ºC
Transfer to a wire rack and let cool completely

Clean the appliance bowl and fit the Whisk Tool
Add whipping cream, icing sugar and raspberries into the appliance bowl, fit the splashguard
Mix until stiff peaks form – 2 minutes, speed 2
Transfer the cream into a piping bag fitted with a large plain round tip
Chill in the fridge until needed

Slice the buns lengthwise slightly
(Tip: Be careful not to cut it all the way through)
Fill the buns with a thin layer of apricot jam
Pipe the raspberry cream on top and smooth out with a spatula or the back of a spoon
Sprinkle with icing sugar or decorate with apricots

Serve