Knead all yeast dough ingredients together in a stand mixer or by hand for about 5 minutes until dough is smooth and soft
Cover and let rise for an hour or until doubled in size
Shape into snowflake
Let rise another 45 minutes or until visibly puffed
Bake on center rack at convection 375°F for 20-25 minutes or until golden brown and center is 195°F
Cook raspberries, lemon and sugar over low heat until raspberries break down, about 10 minutes
Remove from heat and whisk water and cornstarch together
Whisk cornstarch mixture into raspberry filling
Cook over medium heat until filling thickens, stirring constantly
Remove from heat and cool completely before using
