1/3 Photos of Classic Crumb Buns
1 hr 40 mins
Just like you used to get in the New York Style Bakery's. Just terrific and worth every bit of the effort.
My Private Note
Units: US | Metric
For the crumbs
- 10 tablespoons unsalted butter, at room temperature (142 gms)
- 1/2 cup granulated sugar (100 gms)
- 1/2 cup packed light brown sugar (110 gms)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour (250 gms)
- 1 1/2 teaspoons ground cinnamon
For the buns
- 1/2 cup water (116 gms, 105 DEGREES F.)
- 2 1/4 teaspoons active dry yeast (1 package)
- 1/4 cup granulated sugar (50 gms)
- 1 teaspoon granulated sugar
- 3/4 cup whole milk (178 gms)
- 4 tablespoons unsalted butter, cut in to chunks plus additional for the bowl (56 gms)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 1/2-4 cups all-purpose flour (510-580 gms)
- 1 cup cake flour (130 gms)
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted and cooled
- confectioners' sugar, for dusting
- 1*Prepare the yeast dough.
- 2Place water in the bowl of your electric mixer, sprinkle with yeast and add sugar, stir until yeast is dissolved.
- 3Set aside for 10 minutes or until foam and a few bubbles start to form on the surface.
- 4In a small saucepan, over low heat, warm the milk and butter until butter just melts.
- 5Temperature of the mixture should not be more than 105°F Add the 105°F butter/milk into the proofed yeast mixture, stir.
- 6Add eggs and vanilla and mix to combine.
- 7Add 1 cup of all purpose flour, the cake flour, 1/4 cup of sugar and the 1/2 tsp salt.
- 8Beat on low speed until smooth and well blended.
- 9Add 2 cups of the remaining flour and, with your mixer on slow, blend it in to the mixture.
- 10Slowly 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.
- 11It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model.
- 12If using the heavy duty mixer, install the dough hook and mix until the dough is smooth, about 3 minutes.
- 13OR, 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.
- 14Transfer the dough to a bowl that's been well buttered, flip it around a couple times to coat all sides of the ball.
- 15Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size.
- 16It can also rise overnight in the fridge, but must be allowed to come to room temperature before making crumb buns Using your fist gently punch down the dough to deflate.
- 17The dough is now ready to form into buns.
- 18**For the Crumbs.
- 19While your dough is rising, about 20 minutes before it's done, prepare the crumbs.
- 20In 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.
- 21Add the flour and sprinkle the cinnamon over the top.
- 22Combine until mixture just forms a crust.
- 23**For the buns.
- 24After punching down the dough, divide it into two portions, cover.
- 25On a lightly floured surface, roll out one portion of the dough until it forms a 8x14 inch rectangle about 1/4-inch thick.
- 26Brush the dough lightly with some melted butter and evenly sprinkle 3/4 cup of the crumb mixture over the buttered surface.
- 27Starting 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.
- 28You will now have a 3 layered dough that's 14 inches long and 2 1/2 inches wide.
- 29Press gently on the dough so the layers adhere and pinch around the edges to seal.
- 30Cut the rectangle into 7, 2-inch portions.
- 31Repeat with second half of dough.
- 32Butter a 9x13x2-inch baking pan, place the buns 1/2 inch apart in the pan.
- 33Brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between.
- 34Gently press the crumbs into the top of the buns.
- 35Cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy.
- 36The buns should NOT be touching.
- 37Preheat oven to 325°F.
- 38Remove plastic wrap from the buns and bake for about 40 minutes, until the tops are golden brown and the crumbs are slightly firm.
- 39The buns will have spread into one large pull apart pan of buns.
- 40Allow to cool on a rack for about 10 minutes.
- 41With a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs.
- 42Transfer to a rack to cool, just before serving dust with confectioners sugar.
- 43Cover and store at room temperature for 2 days.
- 44To freshen wrap in foil and heat in a 300°F oven until just warm.
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Nutritional Facts for Classic Crumb Buns
Serving Size: 1 (127 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 430.6
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 9.5 g
- Cholesterol 83.7 mg
- Sodium 151.5 mg
- Total Carbohydrate 63.3 g
- Dietary Fiber 1.7 g
- Sugars 19.6 g
- Protein 7.8 g