A test-bake of raspberry buns, modeled after the Finnish Blueberry Buns I baked earlier this year.
I filled each of the indentations with about a teaspoon of raspberry jam, and topped with a few fresh berries. After baking, the fruit was finished with a brush of apple-jelly glaze.
The jam helped the berries stay in place – yay! Bonus points for baking in the counter-top oven, which took all of 15 minutes.
These were tasty, and the topping and method are keepers.
