Making the dough
Add milk and yeast into a mixing bowl and stir to combine.
Let rest for 5 minutes.

Fit the Kneaders.
Add butter, vanilla, plain flour, strong white bread flour, sugar, salt and egg to the bowl.
Mix for 1 minute on speed Min, until a dough starts to form.
Transfer the dough to a work surface.
Knead for about 7 minutes, until smooth and elastic.
Place the dough back into the bowl and cover with a tea towel.
Prove for 1 hour 15 minutes, until doubled in size.

Making the filling
Place the dough on a lightly floured work surface.
Roll out into a rectangle until about 5 mm thick.
Spread a thin layer of freeze-dried raspberry powder on the dough.
Fold the dough in half, encasing the powder.
Fold in half again and form the dough into a ball.
Roll out into a rectangle until about 5 mm thick.
Then spread jam on the dough, leaving a 1 cm gap around the border.
Top with crushed raspberries.
Starting from a long edge, roll up the dough into a spiral.
Slice the dough into 3 cm pieces.
Place the rolls into a baking dish ensuring there is about a 1 cm gap around each roll.
Cover with a tea towel.
Prove for 30 minutes until doubled in size.

Preheat the oven to 180ºC.
Bake the rolls for 20-25 minutes at 180ºC, until golden.
Remove from the oven and let cool.

Making the icing
Add icing sugar into a small bowl.
Add water and a few drops of pink food colouring.
Tip: Add enough water to make a thick icing that can drizzle.
Mix to combine.
Drizzle the icing over the buns.

Serve.