Put the Frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot and cover with the water. Bring to a boil until the sugar has melted and the raspberries are soft.

Blend the raspberry puree until smooth, then pass through a sieve to remove all the seeds. Set aside to cool down.

Put the Milk in a heat-proof bowl and slightly heat it up. It shouldn't be warmer than 24, 25' Celsius. If you don't have a thermometer, simply put use your finger to test the temperature. If you are feeling a small burn, it is too hot.

Add 1 tablespoon of Sugar and whisk until melted, then add the Instant Dry Yeast. Give it a quick stir then set aside for 10 to 15 minutes to activate the yeast. You should then see bubbles or foam on top of the milk.

In a large bowl, sift in the Flour, Salt and the rest of the sugar. Create a small well in the centre of the dry ingredients and add the beaten eggs and the milk with the yeast.

Using your fingers, incorporate the dry ingredients with the liquid ingredients starting from the centre and slowly making your way to the edge of the ball until all the flour is mixed in.

Knead the dough until it starts to become uniform and there is no more dry flour in the bowl. The dough will be quite sticky at this point.

Cut the Butter at room temperature into very small cubes and add them to the dough. Knead it well until all the butter has been incorporated and you cannot see small pieces of butter.

Transfer the dough onto your kitchen bench to knead it more easily. Knead the dough for at least 10 minutes.

After 10 minutes of kneading, place the dough in a clean, dry bowl and cover with a towel or cling wrap. Leave the dough to proof at room temperature for at least an hour, or until it has doubled in size.

After the first proofing, punch the dough in its centre to remove all the air that the yeast will have created. Then fold the dough on itself a few times, cover with the towel and let it proof again for at least an hour.

After the second proofing, remove the dough from the bowl and quickly knead it to get rid of the air again, then cut it into 8 pieces. Place the individual doughs on your bench covered with a little bit of flour.

Roll the doughs into a long rectangle using a rolling pin. Cover with the Raspberry Puree and sprinkle some Chocolate Chips over. Roll the dough into a rope-line shape, slice it in half on its length then twist the two ropes around each other and create a round bun.

Place each twisted bun on a baking tray lined with baking paper. Make the egg wash: mix 1 Egg with 3gr of Milk then brush the glaze over the buns. Let the buns proof one last time for 1 hour.

Preheat your oven on 180' Celsius. After the last hour of proofing, add a second coating of wash. When at the right temperature, place your Chocolate Raspberry Swirl Brioche Buns in the oven and bake for 10 to 15 minutes.