Activate the Yeast: In a small bowl, combine 2 1/4 teaspoons of active dry yeast with 1 cup of warm milk. Let it stand for about 5 minutes until foamy.

Make the Dough: In a large bowl, whisk together 3 cups of all-purpose flour, 3 tablespoons of sugar, and 1 teaspoon of salt. Add in 2 large eggs and 1/2 cup of softened butter, along with the yeast mixture. Stir until a soft dough forms.

Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic.

First Rise: Place the kneaded dough in a lightly oiled bowl and cover it. Let it rise in a warm place until doubled in size, about 1 hour.

Prepare the Raspberry Filling: Combine 1 cup of raspberries, 1/4 cup of sugar, 2 tablespoons of cornstarch, and 1 teaspoon of lemon juice in a saucepan over medium heat. Cook while stirring until thickened, about 5 to 7 minutes. Let cool completely.

Shape the Buns: Roll the dough out into a 12x18 inch rectangle and cut into 12 equal squares.

Fill and Pinch: Place a tablespoon of the cooled filling in the center of each square. Fold corners towards the center and pinch to seal.

Second Rise: Allow the buns to rise again for about 20 minutes while preheating the oven to 375°F (190°C).

Bake: Bake for 15 to 18 minutes, until golden brown.

Glaze: Whisk together the glaze ingredients and drizzle over the cooled buns.