Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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