Crumb Buns Food

CLASSIC CRUMB BUNS

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.

CINNAMON CRUMBLE BUNS

Steps:

• For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together.
• Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.)
• Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes.
• For the filling: Stir together the granulated sugar and cinnamon in a small bowl.
• Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll.
• Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes
• Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, milk and vanilla in a small bowl and stir until smooth.
• While the buns are still warm (but not hot), drizzle with the glaze. Serve warm.
• Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

MAGNOLIA CAFE DRIED CHERRY CRUMB BUNS

Steps:

• Preheat oven to 325*.
• Grease and flour 16 large muffin cups.
• To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
• In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
• Stir the dried cherries into the batter (or whatever fruit you are using).
• Spoon the batter into the muffin cups.
• To prepare the topping:
• In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
• Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.

STRAWBERRY CRUMBLE BUNS

Steps:

• Melt the 70g butter and let it cool. Sift 300g flour into a bowl, add the eggs, 75g sugar and the yeast and mix everything with a spoon. Slowly add the lukewarm milk and cooled butter. Mix until all ingredients are well combined into a very soft, sticky dough. Cover the bowl with a clean cloth and put in a warm place to rise for 40-60 mins until doubled in volume.
• To make the crumble, combine the remaining flour with the remaining sugar and chilled butter. Rub the butter into the flour until you have a breadcrumb-like texture. Chill.
• When the dough has risen, divide it into six portions, squashing it down slightly and then shape each into a ball on a floured worksurface - the dough may still be sticky, so dust it with flour and work quickly. Flatten the balls gently with your hand so that they look like buns. Put on a baking tray lined with baking parchment.
• Divide the strawberries between the buns, putting them in the centre of each and sprinkle with crumble. Heat the oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until puffed and cooked. Cool and then dust with icing sugar, if you like.