Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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