Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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