Put the Frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot and cover with the water. Bring to a boil until the sugar has melted and the raspberries are soft.

Blend the raspberry puree until smooth, then pass through a sieve to remove all the seeds. Set aside to cool down.

Put the Milk in a heat-proof bowl and slightly heat it up. It shouldn't be warmer than 24, 25' Celsius.

Add 1 tablespoon of Sugar and whisk until melted, then add the Instant Dry Yeast. Let sit for 10 to 15 minutes to activate the yeast.

In a large bowl, sift in the Flour, Salt and the rest of the sugar. Create a well in the centre and add the beaten eggs and the milk mixture.

Incorporate the dry ingredients with the liquid ingredients until all the flour is mixed in.

Knead the dough until it becomes uniform and there is no more dry flour. Add Butter and knead until fully incorporated.

Transfer the dough onto a kitchen bench to knead easily, knead for at least 10 minutes.

Place the dough in a bowl, cover and let proof for at least an hour until it has doubled in size.

Punch down the dough to remove air, fold it and let it proof again for at least an hour.

Knead the dough again and cut it into 8 pieces for individual buns.

Roll each piece into a rectangle, cover with Raspberry Puree and sprinkle Chocolate Chips. Roll into ropes and twist into buns.

Place the twisted buns on a baking tray and brush with egg wash. Let proof for 1 hour.

Preheat oven to 180' Celsius and bake the buns for 10 to 15 minutes once risen.