Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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