In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

Prepare the vanilla pudding according to the package instructions. Instead of normal sugar you can use grain sugar so it's fructosefriendly. Reduce the milk for the vanilla pudding. Instead of 500 ml milk use only 300 ml because we need a very thick pudding to spread on the dough. 

When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

I used a muffin baking pan for these rolls. Grease your baking pan with butter and sprinkle with grain sugar. 

When your vanilla custard is thick enough, spread the pudding over the dough. Sprinkle with raspberries, roll up the dough and cut into 12 slices.

Preheat oven to 170°C. 

Place your vanilla raspberry rolls in the muffin moulds and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

Let them cool down and dust them with grain or grape sugar!