Crumb Buns
Crumb Covered sweet bread Inspired by the NY Style bakeries I grew up loving These Crumb Buns are very time consuming but definitely worth the effort
Crumb Covered sweet bread Inspired by the NY Style bakeries I grew up loving These Crumb Buns are very time consuming but definitely worth the effort
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/2 cup packed light brown sugar
- 1 cup cake flour
- 1 teaspoon granulated sugar
- crumbs
- 10 tablespoons unsalted butter at room temperature
- buns
- 1/2 cup water (105* degrees f.)
- 2 1/4 teaspoons active dry yeast (1 package)
- 3/4 cup whole milk
- 4 tablespoons unsalted butter cut in to chunks plus additional for the bowl
- 3 large eggs at room temperature
- 3 1/2-4 cups all-purpose flour
- 3 tablespoons unsalted butter melted and cooled
- confectioners' sugar for dusting
- Carbohydrate 43.4330501370606 g
- Cholesterol 301.492232142473 mg
- Fat 34.0351321577856 g
- Fiber 1.20914763911676 g
- Protein 11.6581641537434 g
- Saturated Fat 19.5268673675053 g
- Serving Size 1 1 Serving (169g)
- Sodium 287.248238348425 mg
- Sugar 42.2239024979438 g
- Trans Fat 3.11048852832044 g
- Calories 527 calories
Step-by-step
- Preparing the Dough
- Place water in the bowl of your electric mixer, sprinkle with yeast and add sugar, stir until yeast is dissolved.
- Set aside for 10 minutes or until foam and a few bubbles start to form on the surface.
- In a small saucepan, over low heat, warm the milk and butter until butter just melts.
- Temperature of the mixture should not be more than 105°F
- Add the butter/milk into the proofed yeast mixture, Stir. Add eggs and vanilla and mix to combine
- Add 1 cup of all purpose flour, the cake flour, 1/4 cup of sugar and the 1/2 tsp salt.
- Beat on low speed until smooth and well blended.
- Add 2 cups of the remaining flour and, with your mixer on slow, blend it in to the mixture.
- Slowly add the remaining flour in 1/4 cup increments until the dough forms a smooth, soft ball that comes away from the sides of the bowl.
- It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model.
- If using the heavy duty mixer, install the dough hook and mix until the dough is smooth, about 3 minutes. OR, knead by hand for about 5 minutes on a lightly floured board, it should be smooth and will no longer stick to the work surface.
- Transfer the dough to a bowl that's been well buttered; flip it around a couple times to coat all sides of the ball.
- Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size.
- Using your fist gently punch down the dough to deflate.
- The dough is now ready to form into buns
- Making the Crumbs
- While your dough is rising, about 20 minutes before it's done, prepare the crumbs.
- In a large bowl with an electric mixer on low speed beat the butter, sugars, salt and vanilla until the mixture is well combined, about one minute.
- Add the flour and the cinnamon
- Mix just until combined
- Making the Buns
- After punching down the dough, divide it into two portions, cover.
- On a lightly floured surface, roll out one portion of the dough until it forms a 8x14 inch rectangle about 1/4-inch thick.
- Brush the dough lightly with some melted butter and evenly sprinkle 3/4 cup of the crumb mixture over the buttered surface.
- Starting at the long side furtherest away from you fold 1/3rd of the dough over on itself, brush this surface with melted butter, fold the double layer of dough over again to cover the remaining 1/3rd of the dough that's closest to you.
- You will now have a 3 layered dough that's 14 inches long and 2 1/2 inches wide.
- Press gently on the dough so the layers adhere and pinch around the edges to seal.
- Cut the rectangle into 7, 2-inch portions.
- Repeat with second half of dough.
- Butter a 9x13x2-inch baking pan; place the buns 1/2 inch apart in the pan.
- Brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between.
- Gently press the crumbs into the top of the buns.
- Cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy.
- The buns should NOT be touching.
- Preheat oven to 325°F
- Remove plastic wrap from the buns
- Bake for about 40 minutes, until the tops are golden brown and the crumbs are slightly firm.
- The buns will have spread into one large pull apart pan of buns.
- Allow to cool on a rack for about 10 minutes.
- With a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs.
- Transfer to a rack to cool,
- Just before serving dust with confectioners sugar.
- To store remaining Crumb Buns: Cover and store at room temperature for 2 days
My Crumb Bun Baking Adventure: A Labor of Love
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family, and a delicious journey of culinary exploration. This time, I decided to tackle a recipe that had been haunting my baking dreams for months: Crumb Buns. These aren't your average, everyday pastries; they are an ode to the classic New York-style bakeries I frequented growing up, a testament to the comforting sweetness and crumbly goodness that only a truly dedicated baker can achieve.
The recipe itself wasn't for the faint of heart. It involved multiple steps, precise measurements, and a healthy dose of patience. I found myself fully immersed in the process, the rhythmic kneading of the dough a meditative counterpoint to the chaos of daily life. The aroma of warm butter, cinnamon, and yeast filled my kitchen, creating a comforting ambiance that transported me back to those bustling New York bakeries, reminding me of happy childhood memories. I carefully followed each instruction, paying attention to the temperature of the milk, the consistency of the dough, and the gentle precision of shaping the buns. The crumb topping, a delightful blend of buttery goodness, added the perfect finishing touch, promising a mouthwatering reward for my efforts.
The final product was, without a doubt, worth every minute of the effort. The crumb buns emerged from the oven, golden brown and gloriously textured. The aroma was simply intoxicating, a heady mix of warm spices, and soft bread. Each bite was a delight – a symphony of sweet, buttery crumb topping and soft, fluffy bread. The process was truly a labor of love, but the end result proved that sometimes the most rewarding things in life are the ones that demand the most effort. It's a recipe I’ll definitely return to again and again, each time savoring the journey as much as the destination.
Beyond the technical aspects, baking these crumb buns felt like a profound act of nurturing. The careful process, the attention to detail, and the resulting deliciousness felt like a gift I could share with loved ones. The act of making something beautiful and delicious from humble ingredients is a deeply satisfying experience, and the smiles on the faces of those who enjoyed my crumb buns made the entire process even more worthwhile. It’s a reminder that the most rewarding journeys often involve a little bit of effort and a whole lot of love.
In conclusion, these crumb buns are a testament to the beauty of simple ingredients transformed into something extraordinary through careful attention and dedication. They're more than just a treat; they're a story, a memory, and a delicious experience that I'm eager to share and relive again and again. The recipe itself is a challenge, but one that's more than worth undertaking for the sheer joy and satisfaction it provides.
