1. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, sugar, milk, flour and butter. Mix on medium speed for 5 minutes. Transfer dough to a greased bowl, then spray the top of the dough with nonstick cooking spray. Cover dough with plastic wrap.

2. Preheat oven to 200F. Once the oven reaches this temperature, turn the oven off. Place the dough in the warm oven and allow to rise for 25 minutes.

3. Punch the dough down and turn out onto a floured surface. Divide the dough into 9 roughly equal pieces. Roll each dough piece into a ball, then place on a parchment paper lined baking sheet.

4. Cover the dough with plastic wrap and allow to rise for 15 minutes while you preheat the oven.

5. Preheat the oven to 350F.

6. Brush the rolls with egg wash, then bake in the oven for 14-17 minutes, or until golden brown in color.

7. While the rolls bake, make the raspberry jam. In a small saucepan, add all ingredients for raspberry jam. Cook over medium heat for 8 minutes, stirring frequently. Remove from the heat and allow to fully cool. The jam will thicken as it cools.

8. When ready to serve, make the whipped cream. In a large bowl or bowl of a stand mixer fitted with the whisk attachment, add heavy cream, confectioners sugar and vanilla extract. Whip on medium-high speed until stiff peaks form.

9. Assemble. Cut the top of the bun off, then hollow out the cavity of the bun, removing the bread. Pipe whipped cream into the cavity of the bun, then pipe raspberry jam directly in the center of the whipped cream. Place the top of the bun on top, then dust with powdered sugar. Enjoy!