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Add the lukewarm milk, yeast and sugar to a jug and mix together. Leave for 5–10 minutes until slightly foamy.
In a large bowl, add the bread flour and salt. Add the yeast mixture, egg and melted butter, then mix until a dough forms.
Knead for 8–10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover and leave somewhere warm for 1–1½ hours, or until doubled in size.
Knock the air out of the dough and divide into 10 equal pieces. Roll each piece into a smooth, slightly longer bun shape and place onto a lined baking tray.
Cover and leave to prove again for 30–45 minutes, or until soft and puffy.
Brush the buns lightly with milk and bake at 180°C for 15–20 minutes, or until lightly golden. Allow to cool completely.
Whip the thickened cream, sugar and vanilla until thick and pipeable.
Slice each cooled bun through the middle, then fill generously with raspberry jam and vanilla whipped cream.
Dust with icing sugar before serving.