Crumble the yeast into a bowl, add sugar and a little lukewarm milk - mix until the yeast dissolves.

Add the rest of the milk and mix.

Cover the bowl with cling film or a kitchen towel and set aside in a warm, draft-free place for about 20 minutes for the starter to activate.

In a large bowl, place the flour, sugar, butter in pieces, and egg.

Add the puffed-up yeast starter.

Knead an elastic dough - I knead it with a mixer with a dough hook attached. I knead for about 10 minutes until the dough easily pulls away from the sides of the bowl, is elastic and smooth - the dough will be dense.

Cover the bowl with the dough with cling film or a kitchen towel and set aside in a warm, draft-free place for about an hour until the dough rises significantly.

Take the risen dough out onto a lightly floured surface and knead briefly.

Roll out into a thin sheet about 0.5 cm thick.

Spread the top of the dough with pistachio cream.

Sprinkle the dough with chopped pistachios - you can omit them if you don't have any.

Sprinkle the top of the dough with raspberries.

Roll the dough into a log - I start from the narrower edge.

Mark the cutting points for the buns on the dough with a sharp knife - I first mark the center, then the centers of each half, and then the centers of each section.

Cut the dough into buns - I recommend using thread - e.g., dental floss.

Arrange the buns in a larger baking dish (mine was greased with butter and floured) or on a large baking sheet lined with parchment paper.

Cover them with film or a towel and set aside for about 30 minutes for the buns to puff up.

Meanwhile, preheat the oven to 180 degrees Celsius (top/bottom heat mode).

Uncover the buns and place them in the preheated oven.

Bake for about 20 minutes - until nicely browned.

Cool the buns after baking.

Transfer the powdered sugar to a bowl and add the raspberries crushed with a fork.

Add 1 tablespoon of milk and mix together - if needed, add a little more milk.

Spread the glaze over the buns.

Finally, you can additionally sprinkle them with chopped pistachios.