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Sunday Morning Yum Yums- New York Crumb Buns

March 17, 2008

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N. and I really like coffee cake. However, we’ve both had coffee cake at some point in our lives (hence the reason we like it), so, in the spirit of trying new things, we chose a recipe from our Kind Arthur Flour Cookbook. Its pretty much the best cookbook for Whole Wheat… ever.

If you’ve ever lived in New York, you may have heard these buns referred to as “Blonde Streusel”. They don’t really have the frosting sugar icing that you might find in a regular streusel, but you could certainly add some. N. actually mentioned that she’d like to try some icing on hers next time. They really aren’t short of sugar or sweetness, but if icing is your thing, frost on!

The things you’ll need:

Dough:
1 cup plus 2 TBS (9 ounces) lukewarm water
1/4 cup (2 ounces) orange juice
2 TBS (1-1/2 ounces) honey
4 TBS (1/2 ounces , 2 sticks) butter, cut into pieces [funny thing about that- I (J.) stayed up until 11:30 pm making butter last night — FUN TIMES!!!]
3-1/4 cups (11 ounces) whole wheat pastry flour (Whole Foods bulk bin)
3/4 cup (3-1/8 ounces) unbleached bread flour
Heaping 1/2 cup (1-1/4 ounces) dried potato flakes (it sounds weird, just do it:)
1/4 cup (1 ounces) nonfat dry milk (didn’t have any, used milk-milk, turned out fine)
1-1/2 teaspoon salt
2 TBS instant yeast

Filling and Topping
10 TBS (5 ounces) unsalted butter, cut into 15 pieces
1 Cup plus 2 TBS (8-1/2 ounces) firmly packed light or dark brown sugar
1 Teaspoon ground Cinnamon
Heaping 1/4 Teaspoon Salt
1 Teaspoon vanilla extract
2 cups (6-3/4 ounces) whole wheat pastry flour

Glaze
2-3 TBS Milk or Cream
Confectioner’s Sugar, for sprinkling/ dusting (optional)

Dough Making:
Mix all dough stuff; knead (or Kitchenaid it) just like you would any bread – until its soft and smooth. Cover and allow to rise until is “quite puffy” (supposedly 1-2 hours). I’m not all that sure what that means, buy ours didn’t really get “quite puffy”. It did rise, and I was able to punch it down, but not like a normal bread. Not to worry if yours turns out like ours; it was totally workable:)

Filling:
Beat butter, sugar, cinnamon, salt and vanilla. Add flour, and mix until uneven crumbs form. Don’t over-mix or you’ll end up with brown sugar spackel on the bottom of your bowl.

Assembly:
Cut the dough in half. Roll out to 10X12 inches (25.4 cm X 30.48 cm). Brush milk or cream over the dough. Sprinkle a cup of the crumbs over the dough, fold or roll the dough over on itself. Brush top of roll with more milk or cream, cut into six pieces. Repeat with other half of dough. Sprinkle with remaining crumbs while the buns are in a baking dish.

Bake:
350 deg. F. for 35-40 mins. I don’t think ours needed that long.

Observations:

1) I would have added more butter to the crumbs, and would probably used about half dark brown sugar and light brown vs. all light brown. I believe it would have given it a more melty/ molassesy consistency and hopefully larger crumbs.

2) If you desire to have these for breakfast, make them the night before, unless you really like cooking at 5:00 am, and your peoples don’t mind mixers mixing at that time too.

3) This recipe seems like a lot. Its not really. Give it a shot, I think you’ll dig it!

2 Comments leave one →
  1. March 17, 2008 3:57 am

    Omigod omigod omigod these look simply amazing! As a former New Yorker I truly miss good crumbly things like this!

  2. March 18, 2008 11:58 am

    I’m doing to try this out…maybe this weekend. Looks delicious!

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