In a large mixing bowl, combine warm water, room-temperature egg, vanilla extract, and melted butter. Mix until blended. Gradually add flour, sugar, instant yeast, and salt; stir until sticky and cohesive.

Continue to add flour, mixing until a soft dough forms that pulls away from the sides of the bowl. Knead the dough on a floured surface, incorporating flour as needed.

Knead the dough for about 5-7 minutes until smooth and elastic. Shape into a ball and dust work surface lightly with flour.

Lightly oil a bowl, place the dough inside, and cover with a towel or plastic wrap. Let it rise in a warm area for 45-60 minutes until doubled in size.

Line a baking sheet with parchment paper. This will prevent sticking and make cleanup easy later.

After the first rise, punch down the dough and divide it into 8-12 portions, rolling each into a ball. Place on the prepared baking sheet.

Cover the buns with a towel and let them rise again for about 30-45 minutes until visibly larger.

Preheat your oven to 375°F during the last few minutes of the second rise.

Create small wells in the center of each bun and spoon in raspberry jam, being cautious not to overfill.

Bake the buns for 15-20 minutes until golden brown and the jam is bubbly.

Whisk together powdered sugar, raspberry jam, and water for the glaze. Drizzle over warm buns.