Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

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