Betty's Crumb Buns
Here's a recipe for New York Crumb Buns that I've been working on for years. Having moved from New York to the Ozarks in Missouri, it was out of sheer desperation that I worked on it until I finally got it just the way I wanted it. I hope you enjoy it. Prepare crumb topping at least two hours ahead of time.
Ingredients
Buns
- 3/4 cup water
- 2 teaspoons yeast
- 2 tablespoons granulated sugar
- 2 1/2 cups bread flour
- 1/2 stick butter
- 1 egg
- 5 tablespoons granulated sugar
- 1 teaspoon lemon extract (or 1 teaspoon lemon zest)
- 1 teaspoon butter flavor
- 3 drops yellow food color
- 1/4 teaspoon salt
Crumb Topping
- 1 tablespoon egg white
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 stick butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
Buns
- Dissolve yeast and sugar in water.
- I use my bread machine to knead all ingredients. When kneading cycle is finished, put dough in greased bowl; rise until doubled.
- On floured surface, roll dough into rectangle 1/2 inch thick. Move dough to parchment-lined cookie sheet, brush with milk and sprinkle crumbs on top. Let rise until doubled.
- Bake in preheated 375 degrees F oven, 25 to 30 minutes.
- Sift confectioners' sugar over top after cooling.
Crumb Topping
- Mix well (I use the food processor). Refrigerate until cold then break into crumbs.
Notes
I like to double the Crumb Topping recipe and have a lot of topping. However, too much will inhibit the dough rise.
Attribution
Posted by LladyRusty at Recipe Goldmine 12:04:51pm 7/25/03.
Source: Homeschool Zone
