Line a baking tray with some parchment paper.
Roll out the fermented dough on a lightly dusted worktop.
Roll it out to a rectangle of about 9 inches by 15 inches.
Spread the raspberry mixture over the rectangle. Save about 2-3 tbsp of the syrup.
Starting from the long side, roll the dough towards the middle.
Stop when you reach the middle.
Roll the upper part of the dough towards the middle.
With a sharp knife, cut off the two ends. I rolled it up into one bun.
Cut the raspberry roll into slices about 1 inch thick.
Arrange them on the baking tray. Using your fingers, pinch the bottom part gently to give the rolls a heart shape.
Allow the rolls to ferment for 30 - 40 minutes.