In a bowl, mix the flour with all the other ingredients up to and including the sugar. Crumble the yeast, cut the butter into pieces, add to the flour along with the milk.
Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 45 cm.
Beat the marzipan with the cream until smooth. Spread the mixture over the dough along with the raspberries.
Quarter the dough lengthwise, roll up from the long edge.
Shape the strands into 4 buttons, place on two baking trays lined with baking paper, cover and leave to rise for a further 30 mins.
Beat the egg and use it to glaze the buttons.
Approx. 25 mins. in an oven preheated to 160 °C (convection). Remove from the oven, slide onto a cooling rack, allow to cool slightly then dust with icing sugar.