Place the lukewarm milk and water along with the 14 grams or 1 tablespoon of sugar into a large bowl.

Sprinkle over the yeast and allow to rest for 3 minutes.

Add the flour and salt to the wet mixture and combine on low with dough hooks until the mixture resembles a shaggy and loose mixture.

Add one egg in and combine on low until fully combined, repeat with each egg until you have a dough formed.

Toss in your sugar and combine until the sugar is fully incorporated into your dough.

On a low setting with your mixer, add in 1 cube of butter and incorporate until you cannot see any butter remnants in your dough.

Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.

Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.

Lightly butter a bowl and place the dough therein, placing in the fridge to rise.

Once the dough has doubled in size, approximately 30 minutes later, remove and lift at the edges to fully deflate.

Return to the fridge to continue rising and deflating at the 30 minute mark for 2 hours or deflating 4 times.

Cover the bowl and refrigerate for several hours or preferably overnight.

The next morning, remove from the refrigerator and lightly grease two cake tins.

Halve the dough equally and roll into each into round loaves and set seaside down on greaseproof paper to proof for 90 minutes.

Preheat the oven to 190ºC/375F.

Bake for 30 minutes or until golden on top and there is dry air inside when tapped.

Remove and brush the top with melted butter while still warm.

Sprinkle over the sugar evenly to coat and allow the loaves to cool completely.

Meanwhile, whip the heavy cream until it reaches soft peaks and fold the raspberry jam until well combined.

Once cooled, carefully slice in half like you are cutting a burger bun open.

Spread half the filling over the base each and carefully sandwich together with the top.

Slice and serve.

Enjoy!