Dough ▢2 TBS. dry yeast ▢¼ cup water to soften yeast ▢1 TBS. sugar ▢½ cup sugar ▢½ cup butter ▢1 cup water divided ▢2 teaspoon salt ▢3 beaten eggs ▢4 ½ cups flour Filling ▢¼ cup melted butter ▢6 ounces frozen raspberries ▢1.5 TBS. sugar ▢1 TBS. cornstarch Icing ▢16 ounces white chocolate chips ▢½ cup heaving whipping cream ▢⅔ cup powdered sugar
Beat eggs in mixer. Add yeast and butter/sugar/salt mixture. Add flour, one to two cups at a time, beating until smooth after each addition. Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.