Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

  • 1 tsp. pure vanilla extract
  • 2 to 3 Tbs. cold whole or low-fat milk
  • 1/3 cup buttermilk
  • Cooking spray for the pan
  • ¼ cup granulated sugar
  • 1 Tbs. baking powder
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • + 13 more ingredients
    • ½ tsp. ground cinnamon
    • ½ tsp. table salt
    • 1 tsp. pure vanilla extract
    • 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
    • ¼ tsp. ground ginger
    • 2-½ oz. (scant 2/3 cup) confectioners' sugar
    • ½ cup (3 oz.) chopped almonds
    • ¾ cup cottage cheese (4% milk fat)
    • ¼ tsp. baking soda

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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