Mix the flour with the salt, sugar and butter and add the yeast dissolved in the milk.
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
The final temperature should be around 75/77°F (24/25°C).

Heat the fondant, glucose and sugar to 320°F (160°C).
Spread out on a silicone mat and leave to cool.
Once cooled, blend the mixture in a food processor.
Leave a third of the mixture in the food processor and add the raspberry powder. Mix again.
Store these powders in watertight boxes

Make the basic dough and leave to prove for around 30 minutes at room temperature (70°F or 21°C). Form into a rectangle and set aside for 15 minutes at -6°F (-21°C), then 
at 35°F (2°C) overnight. Knock back the dough and use it to cover the butter. Give it 1 double turn then 1 single turn. Place in the freezer for 15 minutes, then leave for approx. 
1 hour at 35°F (1°C). Make the raspberry opaline and store in a temperature-controlled cupboard.
Roll out the dough lengthwise to a depth of 1cm. Cut out some slices with a width of 0.5cm and lay them flat on top of the dough. Roll out the dough to a depth of 3.75mm 
in the direction of the ridges. Cut it into 24cm strips with a width of 7cm. Roll up the loaves along with the RASPBERRY INSPIRATION STICKS. Leave to rise for about 
90 minutes at 80°F (27°C). Bake in a fan-assisted oven at 340°F (170°C) for approx. 18 minutes. Blend and sprinkle on the opaline as soon as the rolls are out of the oven. 
Put them back in the oven for 2 minutes at 340°F (170°C).