1️⃣ Prepare the Brioche Buns:

In a medium bowl, combine lukewarm milk, 2 Tbsp (25g) sugar, and active dry yeast. Stir and let it sit for 10-15 minutes, or until foamy. 🥛🍬🍞
In the bowl of a stand mixer with the dough hook attachment, mix the remaining 2 Tbsp (25g) sugar, flour, salt, and vanilla bean paste. 🌾🧂🍦
Add the milk mixture and eggs to the dry ingredients. Mix on low for 2-3 minutes. Increase the speed to medium and mix for an additional 10 minutes. 🥚
Gradually add the butter, a little at a time, mixing until fully incorporated. Continue mixing for another 10-15 minutes until the dough is smooth and soft. 🧈
Shape the dough into a ball, cover with plastic wrap, and refrigerate overnight or for a minimum of 3 hours. Alternatively, let it rise at room temperature for about 45 minutes. 🌙⏰
2️⃣ Shape and Bake the Buns:

Turn the dough onto a surface and weigh it. Divide into 12 equal portions, shaping each into a ball. Cover with plastic wrap or a tea towel to prevent drying. 🌾
Line two baking sheets with parchment paper. 🧻
Flatten each ball of dough slightly, then roll into a 4” (10cm) long sausage shape. Place on the baking sheet, ensuring the ends are rounded. 🥖
Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy and an indentation is left when gently poked. ⏳
Preheat the oven to 350°F / 180°C. 🔥
Brush the buns with egg wash and bake for 18-20 minutes, rotating the trays halfway through, until golden brown. Cool on a wire rack. 🍞🌡️
3️⃣ Prepare the Filling and Assemble:

In a large bowl, whip the heavy cream, powdered sugar, vanilla bean paste, and salt until medium peaks form. Transfer to a piping bag fitted with a closed star tip. 🍶🍰🍦🧂
Cut each bun vertically down the center, ensuring not to cut all the way through. Dust with powdered sugar. Pipe the cream filling into the middle. 🥖🍥
Pipe or spoon raspberry jam onto the cream. 🍓