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Recipe

Coconut-Almond Spice Buns

Scott Phillips

Yield: Yields 12 buns

For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun. Also note: The dough for this recipe calls for cottage cheese. Learn which brands our tasting panel determined are best.

Ingredients

  • Cooking spray for the pan
  • 1 cup (3 oz.) packed shredded coconut
  • 1/2 cup (3 oz.) chopped almonds

For the dough:

  • 3/4 cup cottage cheese (4% milk fat)
  • 1/3 cup buttermilk
  • 1/4 cup granulated sugar
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1 tsp. pure vanilla extract
  • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. baking soda

For the filling:

  • 3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
  • 2/3 cup packed light or dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground ginger

For the glaze:

  • 2-1/2 oz. (scant 2/3 cup) confectioners’ sugar
  • 2 to 3 Tbs. cold whole or low-fat milk
  • 1 tsp. pure vanilla extract

Preparation

Toast the coconut and 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.

Make the dough:

  • Increase the oven temperature to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
  • Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12×15-inch rectangle.

Make the filling:

  • Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, cardamom, and ginger. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the coconut and almonds over the sugar mixture.
  • Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
  • With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
  • Bake until golden brown and firm to the touch, 20 to 28 min. Set the pan on a wire rack to cool for 5 min. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

Make the glaze:

  • In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 min. and serve.

Reviews

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Reviews

  • kcup | 04/07/2008

    Very easy and very good!

  • microw | 10/15/2007

    This is awosome. I tried it out for a brunch with friends and everyone loved it!

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