1-First Step: Prep Your Workspace Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. This prevents sticking and ensures even baking for sweet raspberry buns. Measure all ingredients ahead, chilling butter and milk in the fridge for maximum fluffiness. Cold items help trap air, key for light raspberry rolls.

2-Second Step: Make the Dough Base Place 250g self-rising flour in a large bowl. Add 50g cold butter cut into cubes. Rub butter into flour using fingertips until the mix resembles breadcrumbs. This quick rub creates tender sweet rolls. Stir in 50g caster sugar evenly. For vegan adaptations, use plant butter here without changing the process.

3-Third Step: Combine Wet Ingredients In a separate jug, beat 1 egg with 150ml cold milk until smooth. Pour this into the dry mix. Stir gently with a fork to form a soft dough. Avoid overmixing to keep air pockets for fluffy fruit buns. The dough should be sticky but handleable; add a splash more milk if too dry. Gluten-free flour may need extra liquid.

4-Fourth Step: Fold in Raspberries Scatter 150g fresh raspberries over the dough. Fold them in lightly with a spatula, crushing a few for juicy swirls in your raspberry buns. For frozen berries, thaw slightly, pat dry, and toss in 1 tbsp flour first to prevent sogginess. This step defines the tangy flavor in easy raspberry swirl rolls.

5-Fifth Step: Shape and Bake Turn dough onto a floured surface. Pat into a 2cm thick round, about 20cm wide. Cut into 12 equal portions with a knife. Place on the tray, spaced apart. Brush tops with a little milk for golden shine. Bake 15-20 minutes until risen and golden. Test by tapping bottoms for a hollow sound.

6-Final Step: Cool and Serve Cool sweet raspberry buns on a wire rack for 10 minutes. Dust with icing sugar for extra appeal. Serve warm split with butter or cream. These soft raspberry filled buns pair well with tea. For low-calorie versions, skip the dusting. Store any leftovers using tips below. Each batch yields 12 perfect treats ready for sharing.