In a small saucepan, heat the water, butter and salt over medium-high heat until it comes to a boil. {Be careful, once it boils it'll bubble over quickly if you're not paying attention.}
Dump in the flour all at once and stir it in quickly until it comes together into a dough.
Scoop the mixture into a large bowl {you can use the same one that you used for the other bowl} and beat it for about 30 seconds to let out some of the heat, then add the eggs one by one, stopping after each addition is fully incorporated. Add the vanilla bean paste and mix to fully incorporate.
Scoop the batter out and spread it over the top of the bottom layer ring shape with your spatula, covering the raspberries and the dough completely. {You can also scoop the batter into a zip top bag and snip a large opening to easily pipe the dough out over top to make it easier to distribute it evenly.}
Bake for about 50 minutes to 1 hour until the kringle is golden brown. Remove from oven and let cool completely. While the kringle is baking, prepare your drizzle and glaze.