Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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