In another bowl mix the butter at room temperature with sugar 4-5 minutes, add milk and warm water, season with salt, mix 2 minutes.
We add the solid composition, mix & continue to break on the work table by pressing the rest of the flour.
Grease a bowl with butter, add the other & let it grow for 60 minutes.
After 60 minutes we divide the dough into 4 equal pieces, we enter each piece with a diagonal of 30 cm.
Draw the dough in a tray lined with baking paper, grease with raspberries the whole surface leaving at the edges 1 cm, add 2 part, and grease with jam, continue with the 3 and 4 piece.
At 4 piece of dough already only greases with jam.
With the help of a glass we measure center & divide into 16 equal parts.
We succeed 2 parts outside 2 times and gently glue the edge.
We continue with all the parts until we finish.
We cover the flower with a towel and let it grow 30 minutes.
Grease the check with beaten egg and bake 30 minutes in the preheated oven at 180 C.
We remove the check to let it cool slightly, press with powdered sugar and serve with your favorite drink.
