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Golden Crusted New York Style Crumb Buns

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Classic Crumb Buns Recipe

Description: Just like you used to get in the New York Style Bakery’s. Just terrific and worth every bit of the effort.

Recipe Category: Yeast Breads

Keywords: Breads, Breakfast, Weeknight, For Large Groups, Oven, < 4 Hours

Servings: 14 buns

Cook Time: 40 minutes

Prep Time: 1 hour

Total Time: 1 hour and 40 minutes

Ingredients:

Ingredient Quantity
Unsalted butter 10 tbsp
Granulated sugar 1/2 cup
Light brown sugar 1/2 cup
Salt 1/4 tsp
Pure vanilla extract 1 tsp
All-purpose flour 1 3/4 cups
Ground cinnamon 1 1/2 tsp
Water 1/2 cup
Active dry yeast 2 1/4 tsp
Eggs 1
Cake flour 3/4 cup
Confectioners’ sugar For dusting

Instructions:

  1. Prepare the yeast 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. The temperature of the mixture should not be more than 105°F.
    • Add the 105°F 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 into the mixture.
    • Slowly add the remaining flour in 1/4 cup increments until the dough forms a smooth, soft (not sticky) ball that comes away from the sides of the bowl.
    • Transfer the dough to a well-buttered bowl, cover with plastic wrap, and set aside in a warm place to rise until it’s about doubled in size.
  2. Prepare 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 sprinkle the cinnamon over the top. Combine until the mixture just forms a crust.
  3. Form the buns:

    • After punching down the dough, divide it into two portions.
    • On a lightly floured surface, roll out one portion of the dough until it forms an 8×14 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 furthest 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 the second half of the 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 the pan with plastic wrap and set in a warm place to rise for about 30 minutes or until the dough looks puffy. The buns should NOT be touching.
  4. Bake:

    • Preheat the oven to 325°F.
    • Remove the plastic wrap from the buns and 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.
    • Cover and store at room temperature for 2 days. To freshen, wrap in foil and heat in a 300°F oven until just warm.
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