These sweet and lightly savory buns are the perfect accompaniment for coffee, and to be honest, they’d be insanely delightful for afternoon tea too!
The combination of rich coconut, tangy dried cranberries and sumac is the perfect trio of ingredients. And, if you’ve never played with sumac before, you’re going to fall immediately in love with it. It’s the color of chili powder, but it’s loaded with bright lemony flavor. Which means that it’s a secret little ingredient that’s perfect in sweet baked goods or even savory baked treats.
To me, sumac is the superhero I never knew I needed, and it’s just sitting there all proud and gorgeous on my spice shelf ready to jump in to give any recipe its all for pure magic.
Also, these coconut cranberry and sumac buns are a cinch to pull together, so the next time you put on a kettle of water (or to be honest even pour a nice little glass of wine), you have the perfect nibble to go with a delightful beverage. Incidentally, here’s a great coffee recipe you could pair with…
Coconut cranberry and sumac bun ingredients
9 tablespoons room temperature unsalted butter, divided
1 large egg
½ cup heavy cream
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened coconut flakes
¼ cup granulated sugar (could also use coconut sugar for a more coconutty flavor)
1 tablespoon baking powder
1 teaspoon ground sumac
½ teaspoon kosher salt
½ cup dried cranberries
Cooking spray
Recipe substitutions
Fruit: I did cranberries, but you can sub in any of your favorite dried fruits. Apricots would be amazing, as would strawberries, cherries, or even roughly chopped dried mango!
Heavy cream: I liked the creaminess – if you’re looking for a dairy-free equivalent, I’d go with coconut cream. If you’re willing to accept lesser creaminess, almond milk, plain milk, or coconut milk should be fine in the buns.
PrintCoconut Cranberry and Sumac Buns
These sweet and slightly savory coconut, raspberry, and sumac buns are the perfect accompaniment for coffee, tea, or even a good glass of wine. They’re rich, tart, and lemony and completely irresistible!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 8 1x
Ingredients
9 tablespoons room temperature unsalted butter, divided
1 large egg
1/2 cup heavy cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened coconut flakes
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground sumac
1/2 teaspoon kosher salt
1/2 cup dried cranberries
Cooking spray
Instructions
Preheat oven to 400 degrees.
Fit a large rimmed, sheet pan with parchment.
Microwave 8 tablespoons butter in a medium bowl on high heat until melted, approximately 45 seconds. Reserve to cool slightly.
In a medium bowl whisk the egg, add in the heavy cream, vanilla, and cooled butter.
In a separate large bowl, stir together the flour, dried coconut, sugar, baking powder, sumac, and salt.
Add the wet ingredients into the dry ingredients, and stir well to combine.
When all of the ingredients are incorporated, fold in the dried cherries.
Spray a ¼ cup measuring cup with cooking spray.
Scoop the wet dough into the measuring cup, and drop by mounds on the prepared baking sheet.
Heat remaining butter in the microwave, and brush the tops of the buns with it.
Bake for 9-12 minutes, or until a toothpick inserted into the center comes out cleanly.
Let the buns cool on a cooling rack.
Serve with butter or your favorite jelly or jam.
Store at room temperature in a resealable container for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 311
- Sugar: 7g
- Sodium: 254mg
- Fat: 18.4g
- Saturated Fat: 11.7g
- Carbohydrates: 32.7g
- Fiber: 1.6g
- Protein: 4.5g
- Cholesterol: 68mg
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