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In a stand mixer, whisk together warm milk, yeast, and sugar. Let sit for a few minutes until foamy. Add the egg and flour, then mix on medium speed until combined. Gradually add salt and softened butter, mixing until smooth. Increase speed and knead for 6 minutes until the dough pulls away from the bowl. Cover and let rise until doubled in size.
Roll the dough into a large, thin rectangle on a floured surface. Spread the softened butter evenly over the surface. Fold the dough into thirds—bring the top section to the center, then fold the bottom over it. Rotate 90 degrees, roll out again, and repeat the fold for extra layers.
Roll the dough into a thin rectangle once more. Using a pizza cutter or sharp knife, slice into 12 strips. Roll each strip into a spiral and place in buttered muffin tins. Cover and let them rise for 40 minutes until puffy.
Preheat your oven to 350°F. Bake for 20-25 minutes or until golden brown. Don’t over bake so they don’t end up too dry.
While still warm, roll each bun in a bowl of sugar to coat. Once slightly cooled, use a piping bag to fill the center of each bun with raspberry jam.
Serve warm and enjoy the buttery, jam-filled layers!