Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

  • 1 tsp. pure vanilla extract
  • ¼ tsp. ground ginger
  • ¼ tsp. baking soda
  • 2 to 3 Tbs. cold whole or low-fat milk
  • 1/3 cup buttermilk
  • ¼ cup granulated sugar
  • 1 Tbs. baking powder
  • + 13 more ingredients
    • ½ tsp. ground cinnamon
    • ½ tsp. table salt
    • 2/3 cup packed light or dark brown sugar
    • 1 cup (3 oz.) packed shredded coconut
    • ¾ oz. (1-½ Tbs.) unsalted butter, melted
    • ¼ tsp. ground cardamom
    • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
    • 2-½ oz. (scant 2/3 cup) confectioners' sugar
    • ½ cup (3 oz.) chopped almonds
    • 1 tsp. pure vanilla extract
    • ¾ cup cottage cheese (4% milk fat)
    • Cooking spray for the pan
    • 2 oz. (4 Tbs.) unsalted butter, melted

Heat the oven to 350°F. Spread the coconut and almonds on separate rimmed baking sheets. Bake until toasted and fragrant, stirring occasionally, about 10 minutes. Remove from the oven and let cool.

View full recipe at Fine Cooking

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