Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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