Rasberry buns | Corman International

Ingredients

• 1000 g strong flour improver
• SQ flaked almonds
• 400 g water at 3 °C
• 25 g milk powder
• 100 g eggs
• 50 g invert sugar
• 80 g sugar
• 80 g yeast
• 90 g Organic dairy butter 82% fat – Block
• 90 g Roasted butter 98% fat
• SQ raspberries
• 500 g Organic dairy butter 82% fat – Block
• 500 g sugar
• 500 g grated coconut
• 400 g eggs
• 200 g crème suisse
• 150 g cream cheese
• 20 g flour
• 1/2 vanilla pod (or vanilla extract)