Dissolve yeast in 1/4 cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).

Heat 1/2 cup water in a small pan. Add butter, sugar and salt until butter melts. Add 1/2 cup cold water. Let sit until it cools to about room temperature (if it's too hot it will kill the yeast or curdle the eggs).

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. Dough will be very soft.

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.

Roll out on floured board into a large rectangle.

Brush with melted butter.

Spread raspberry sauce evenly over dough.

Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise. Cut into 1/2-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)

*For heart shape roll from both side lengthwise so the two rolls meet in the middle. After cutting create a point between the two rolls when you place it in the pan.

Place on a greased baking sheet or dish about 1/2 inch apart.

Cover with a towel and let rise until double (about an hour).

Ice while still slightly warm.

Store in an airtight container.

Combine raspberries, sugar, and cornstarch in a small saucepan. Cook on medium until raspberries are cooked down, stirring occasionally.

Let cool to room temp.

In a double boiler, combine white chocolate chips and whipping cream.

Cook, stirring constantly until melted and combined.

Remove from heat.

Using a whisk, stir in powdered sugar.

Use immediately.