Crumb Buns
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Crumb Buns
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A rich dough is made into a crust that is topped with lots of streusel in these Crumb Buns. Plus a review of A Jewish Baker’s Pasty Secrets.
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Ingredients
Bundt Dough
- 1/2 cup 4 fluid ounces warm water
- 2 1/2 tablespoons 21 grams active dry yeast
- 1 cup 8 fluid ounces milk, at room temperature
- 3/4 cup 5.25 ounces sugar
- 3/4 cup 6 ounces unsalted butter, diced
- 3 eggs
- 6 cups 29 ounces bread flour or unbleached all-purpose flour
- 1/4 cup 1 ounce nonfat dry milk
- 2 1/4 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cardamom
Butter Streusel
- 1/2 cup 3.9 ounces packed brown sugar
- 1/2 cup 3/5 ounces granulated sugar
- 1 cup 8 oz unsalted butter, cubed
- 2 to 2 1/2 cups 8.5 - 10.5 oz unbleached all-purpose flour
- 1/8 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Crumb Buns
- 1 1/2 lb portion of the Bundt Dough
- full recipe of the Butter Streusel
- 1/4 cup unsalted butter melted
- powdered sugar for topping
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Instructions
For the bundt dough:
- In the bowl of a stand mixer (or in a large bowl) sprinkle the yeast over the warm water to soften. Let it sit for a few minutes. Add the milk, sugar, butter, eggs, flour, dry milk, salt, vanilla and cardamom. Gently pulse the mixer on and off a few times to combine the ingredients, then mix until all of the ingredients come together. Switch to the dough hook and continue to beat together until the dough starts to come away from the sides of the bowl. Knead until the dough is silky and elastic, 8-10 minutes.
- Oil a large bowl and add the dough. Turn to coat, then cover the bowl and allow the mixture to rise until it has doubled in volume, about 45 minutes.
- Turn the dough out onto a floured work surface. Cut off a 1 1/2 lb portion of the dough, and save the rest of the dough for another use.
For the Butter Streusel:
- Using a stand mixer fitted with the paddle attachment or using a food processor, mix together the brown sugar, granulated sugar, butter, 2 cups of the flour, salt, cinnamon, nutmeg and vanilla. Pulse the mixer only until combined - you don’t want to cream the butter, but just combine the ingredients. Begin to add the remaining flour to the mixture, 1 tablespoon at a time, until the mixture comes together when you pinch it between your fingers. (This can be refrigerated if covered for up to 4 weeks.)
Make the crumb buns:
- Line a half-sheet pan with parchment paper. Roll the dough out one inch larger than the sheet pan. If the dough shrinks back, allow it to sit for 5 minted then try rolling it again. Fold the dough in half width-wise, and then in half again lengthwise. Gently pick up the dough and transfer it to the sheet pan. Open the dough and fit it into the pan. If the dough has shrunk, gently use your fingers to stretch the dough to the edges.
- Brush the dough with the melted butter. Use your fingers to squeeze the streusel into large clumps. Sprinkle the streusel over the melted butter.
- Let the pan sit until the dough doubles in volume, about 45 minutes.
- Preheat the oven to 350ºF. Bake the dough until browned, 25-35 minutes. Cool on a rack for 10 to 15 minutes, then remove from the pan.
- When cooled, cut into three rows across and six rows down to make 18 pieces. Sift powdered sugar over the top.
Notes
- recipe source: A Jewish Baker’s Pastry Secrets
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