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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.



  • 3/4 cup water
  • 2 teaspoons yeast
  • 2 tablespoons sugar
  • 2 1/2 cups bread flour
  • 1/2 stick Blue Bonnet margarine
  • 1 egg
  • 5 tablespoons 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 white sugar
  • 1/4 teaspoon salt
  • 1 stick BUTTER
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour


  1. Dissolve yeast and sugar in water.
  2. I use my bread machine to knead all ingredients. When kneading cycle is finished, put dough in greased bowl; raise 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 raise until doubled. Bake in preheated 375 degree F oven, 25-30 minutes. Sift confectioners' sugar over top after cooling.
  3. Crumb Topping: Mix well (I use the food processor). Refrigerate until cold then break into crumbs. I like to double the crumb recipe and have a lot of topping. However, too much will inhibit the dough rise.

Posted by LladyRusty at Recipe Goldmine 12:04:51pm 7/25/03.

Source: Homeschool Zone


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