The world famous crumb bun recipe!
I guess it’s a New Jersey thing, since Crumb Buns are basically unfamiliar in every other place!
Most people will think of “crumb cake” but don’t be fooled because this is not that!
No cake here!
This is a light and airy yeast bun topped with tons of buttery streusel and a hint of cinnamon!
This is a lengthy recipe, as with any yeast baked good- you just can’t rush perfection!
It can be done from start to finish in just about 3-4 hours so be sure to give yourself the time you need to get it all done.
However this recipe can actually be done in installments…..meaning: prepare everything as listed below, but instead of baking right away, you can stall the yeast development by placing the entire pan in the refrigerator overnight for a really long “proof” to develop really nice intense “bakery style” flavors and have fresh baked buns in the morning!
I have also prepared just the bun dough part ahead of time, placed it into the pan and then froze it for up to a week with no trouble.
This way when you want fresh baked crumb buns, you only have to prepare the streusel part of the recipe, pile it high and then bake! Fresh buns in about an hour!
So whatever way you decide to do it, fast and efficient or take your time on a rainy Saturday afternoon~ just be sure to put this recipe on your “recipe bucket list” at some point in your life!
Another variation that I LOVE LOVE LOVE is to add a thin layer of canned fruit topping or preserves between the bun dough and the struesel.
Now you all know me, I am not one to say “take it easy” on anything~ I like to load and overload my fillings and icings for sure, but this is one place you will NOT want to do that.
If you put too much of a moist filling (like fruit topping or nutella or even cheese filling) it will not allow the bun dough to bake properly and you will have a gooey raw doughy bun! Yuck!
So if you decide to go for the filled crumb bun, no more than 1½ cups spread very thin and evenly over the bun dough then pile the streusel!
I can’t wait to see what you come up with!
Ok, now I think I have to go make some BLUEBERRY CRUMB BUNS!!
- Water warm ½cup (120ml)
- Dry Instant Yeast 2¼ teaspoons (10g)
- Whole Milk warm to 100°F ⅓ cup (80ml)
- Granulated Sugar ¼ cup (50g)
- Unsalted Butter Softened 6 Tablespoons (84g)
- Salt ¾ teaspoon
- Eggs Large 1 (50g)
- All Purpose Flour 2 ½ cups (315g)
- First prepare the bun dough by combining the yeast and warm water with a pinch of sugar
- After 5 minutes it should be frothy and that proves it is alive and working, so you can proceed to mix the recipe
- Combine all of the ingredients into the work bowl of your stand mixer with the dough hook attachment and mix for 2 minutes on low speed. Stop the mixer to scrape the bottom and sides of the bowl to help the dough incorporate evenly.
- If the dough looks particularly sticky you can add another tablespoon or 2 of flour (*see video where I did exactly that)
- Mix for another 4 minutes then turn the dough out onto a generously floured surface and knead for 20 strokes until it forms a smooth ball of dough.
- Place dough in a lightly oiled bowl cover and allow to rest for about 1 hour at room temperature.
- In the meantime prepare the streusel topping as listed below.
- After 1 hour or resting the dough, begin preheating your oven to 375° F. (I also like to use a pizza stone for baking crumb buns, if you have one, Great! Use it!)
- remove the dough from teh oiled bowl onto a lightly floured work surface and gently press the dough to release the gasses and and shape into a rectangle shape the size of your pan (9" X 13")
- Dock the dough with a fork or a chocolate chipper
- At this point you will spread with fruit filling if you are using a filling (*see note above), otherwise keep them to the original recipe like I did, and pile on the streusel topping.
- Cover the entire bun with streusel topping but do not use too much pressure to push the streusel into the pan, but rather use a fluffing motion and gently spread the streusel around the dough covering the entire dough
- Bake on the center rack in on the pizza stone in a preheated 375°F oven for 15 minutes, then turn the oven down to 325°F and bake for another 35 to 45 minutes or until the streusel is no longer doughy. (You can check this simply by moving a larger piece of streusel to the side with a fork or spatula to see if the center is still raw)
- Cool to warm before serving, cut into desired portions and sprinkle powdered sugar over the top of the buns.
You may store Crumb Buns in the freezer in a ziploc bag or individually wrapped in plastic for up to 1 month.
To serve after freezing: Unwrap each bun from its plastic wrapping then thaw completely on the counter, then wrap each bun in a damp paper towel and microwave for 15-25 seconds
- Light Brown Sugar Packed ¾ cup (150g)
- Granulated Sugar 1 cup (200g)
- Salt 1 teaspoon (6g)
- Ground Cinnamon ½ teaspoon
- *Unsalted Butter 3 sticks (340g)
- Cake Flour 3¼ cups (390g)
- Cream the cold butter with both sugars - about 2 minutes.
- Add the cinnamon, salt and flour and mix just until combined