Fine Cooking Magazine - November/December 2020

屈服：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. Learnwhich brands our tasting panel determined are best.

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

For the dough:

3/4杯奶酪（4％牛奶脂肪）
1/3 cup buttermilk
1/4杯砂糖
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茶匙。baking soda

For the filling:

3/4盎司。（1-1/2 TBS。）无盐黄油，融化
2/3 cup packed light or dark brown sugar
1/2 tsp. ground cinnamon
1/4茶匙。地面豆蔻
1/4茶匙。ground ginger

For the glaze:

2-1/2 oz. (scant 2/3 cup) confectioners’ sugar
2至3汤匙。全脂或低脂牛奶
1 tsp. pure vanilla extract

Preparation

烤椰子和杏仁：

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:

将烤箱温度提高到400°F。用烹饪喷雾剂在9或10英寸的弹簧锅的侧面和底部润滑。在食品加工机中，将干酪，酪乳，糖，融化的黄油和香草混合在一起。处理直到光滑，约10秒钟。将面粉，发酵粉，盐和小苏打加入短爆发，直到面团团聚在一起（不要过度程序化）。面团将柔软湿润。
将面团刮在浅面粉的表面上，用面粉的手4或5次揉捏，直到光滑。用滚动销，将面团滚动成12×15英寸的矩形。

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.