Melt the butter in a saucepan. Remove from the heat and add the milk.
2
Mix together flour, sugar, cardamom dry yeast and salt in a bowl.
3
Add the butter and milk mixture (make sure it is just below 37 degrees celcius by pouring a drop over your wrist. If it feels hotter than your skin, allow it to cool a little longer). Knead the dough for about 10-15 minutes.
4
Shape the dough into a large sausage and divide into approximately equal parts. Knead each part into round buns and place on a baking tray lined with baking paper.
5
Let the buns rise while covered with a kitchen towel for about 1.5-2 hours.
6
Thaw the frozen raspberries on the kitchen counter.
7
Bake the buns in the middle of the oven at 200 degrees celsius for about 15-20 minutes. Cool on a rack.
8
Whip the heavy cream together with the vanilla sugar and finally add the rasberries with a spatula.
9
Cut the buns and serve them with raspberry whipped cream.
