To the bowl of a stand mixer, add ½ cup bread flour, instant yeast and ½ cup warm milk. Let stand for about 30 minutes until puffed up and risen.

Add the eggs and sugar. Mix together. Add the bread flour and salt. Knead for 3-5 minutes.

Cut the softened butter into Tablespoon sized chunks. With the mixer running, add the butter a chunk at a time until fully combined. Knead the dough for 10 minutes until shiny and smooth.

Transfer the dough to a large bowl. Cover and refrigerate for 4 hours or overnight.

Prepare the raspberry puree while the dough is refrigerating.

Once the dough has risen, split it into 16 pieces, about 75 grams each.

Shape each piece into a bun, adding raspberry puree and chocolate chips, then twist and swirl into shape.

Let the buns rise for another hour. Preheat the oven to 400ºF.

Scramble one egg together with a teaspoon of water and brush onto the risen buns.

Bake for 15-20 minutes until golden on top and baked through.

Place raspberries, sugar, and water in a saucepan. Boil for 5 minutes.

Strain through a fine-mesh strainer, discarding seeds. You'll have about ¼ -⅓ cup raspberry puree.