Prepare dough: In a small bowl, whisk warm milk, yeast, and 1 tsp sugar. Let stand 5 minutes until foamy.

Mix dough: In a stand mixer with a dough hook, combine flour, sugar, salt, egg yolks, vanilla, and yeast mixture. Knead 10 minutes until a dough forms.

Incorporate butter: Add softened butter gradually and knead another 12–15 minutes until smooth, elastic, and slightly tacky.

First rise: Place in an oiled bowl, cover, and let rise 1 hour or until doubled in size.

Prepare filling: Beat softened cream cheese, sugar, raspberry preserves, and vanilla until creamy and smooth.

Shape buns: Turn risen dough onto a floured surface and divide into 8 equal pieces. Roll each into a ball, then press the center to form a shallow well. Arrange on a lined baking sheet, cover, and let rise 30–45 minutes.

Preheat & fill: Heat oven to 375°F (190°C). Make a deeper indent using a floured cup and spoon filling into each well.

Bake: Brush outer edges with egg wash and bake 15–20 minutes until golden brown. Cool 5 minutes.

Finish: Top with a spoon of raspberry preserves, dust with powdered sugar, and add fresh raspberries before serving.