Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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

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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