CLASSIC CRUMB BUNS
Just like you used to get in the New York Style Bakery's. Just terrific and worth every bit of the effort.
Provided by Steve_G
Categories Yeast Breads
Time 1h40m
Yield 14 buns, 14 serving(s)
Number Of Ingredients 20
Steps:
- *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.
- 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 in to 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.
- It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model.
- If using the heavy duty mixer, install the dough hook and mix until the dough is smooth, about 3 minutes.
- OR, 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.
- Transfer the dough to a bowl that's been well buttered, flip it around a couple times to coat all sides of the ball.
- Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size.
- It 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.
- The dough is now ready to form into buns.
- **For 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 mixture just forms a crust.
- **For the buns.
- After punching down the dough, divide it into two portions, cover.
- On a lightly floured surface, roll out one portion of the dough until it forms a 8x14 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 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.
- 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 second half of 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 pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy.
- The buns should NOT be touching.
- Preheat oven to 325°F.
- Remove 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.
SOUR CHERRY CRUMB CAKE
Make and share this Sour Cherry Crumb Cake recipe from Food.com.
Provided by Laka
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
- For the cake whisk together flour, baking powder, and sea salt in a bowl.
- With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
- Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
- Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
- Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
Nutrition Facts : Calories 252.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 62.4, Sodium 249.4, Carbohydrate 30.6, Fiber 1.2, Sugar 11.4, Protein 4.1
MAGNOLIA CAFE OATMEAL MUFFINS
your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..
Provided by grandma2969
Categories Breads
Time 26m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Grease well a 12 cup muffin tin.
- In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
- Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
- Batter may be lumpy.
- Fill the muffin cups about three-quarters full.
- Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
- Do not overbake!
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