Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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