Shrovetide bun with raspberry filling

As buns for the Shrovetide celebration this year I used this recipe hindbær fastelavnsstang from Odense Marcipan with a few modifications.

Shrovetide bun with raspberry filling: - 12-14 buns

• 3 dl whole fat milk
• 25 g yeast
• 100 g sugar
• 1/4 teaspoon salt
• 100 g butter - soft
• 1 teaspoon cardamon
• 500 g wheat flour
• 1 organic lemon - only the zest
• egg wash
• 5 dl dairy whipping cream, 30-40% fat
• 5 teaspoon sugar
• 1½ dl fresh raspberries

1. Add milk, salt, yeast, sugar, butter and wheat flour into the mixing bowl on a stand alone mixer.
2. Knead the dough together for 10 mintutes.
3. Rest the dough raise for 45-60 minutes
4. Divide the dough into two portion. Form each dough portion into the shape of a long bread.
5. Let the dough raise for another 40-60 minutes.
6. Heat up the oven to 200'C.
7. Glaze the dough with egg wash.
8. Bake the breads at 200'C for 20-25 minutes.
9. Cool down the bread.
10. Whip the dairy whipping cream and sugar into firm whipped cream.
11. Mash the fresh raspberries with a fork, and blend into the whipped cream.
12. Fill the raspberry filling into a pipping bag.
13. Slice the bread into slices of 3-6- cm. Cut each slice into two.
14. Fill raspberry filling on the bottom layer and place the upper layer on top of the raspberry filling.
15. Sprinkle the buns with icing serving.
16. Serve.