Real New Jersey Crumb Buns
(slightly adapted from Cook’s Country Magazine, February 2017)
For the cake:
¼ cup whole milk
1 teaspoon sugar
2 ¼ teaspoons active dry yeast, one ¼ ounce package
2 ¼ cups unbleached all-purpose flour, I like Heckers
1/2 cup whole milk
¼ cup granulated sugar
1 large egg
3/4 teaspoons salt
6 Tablespoons unsalted butter, cut into 6 pieces and softened
For the crumb topping:
¾ cup granulated sugar
¾ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 ¼ sticks (18 Tablespoons) unsalted butter
4 cups cake flour
confectioners’ sugar for dusting
Make the yeasted base:
Adjust the oven rack to the middle of the oven. Generously butter a 9” x 13” baking dish.
In a small bowl, heat ¼ cup of the milk to 100-105 degrees. Stir in the sugar and yeast. Let sit until foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, add the flour, milk, sugar, egg and salt and yeast mixture. Mix on medium-low speed until the dough comes together, about 2 minutes. Keep the mixer running and add the butter one piece at a time, allowing each piece to be almost incorporated before adding the next.
After all the butter has been added, turn up the mixer to medium- high and continue kneading until the dough forms a ball, and slaps against the side of the bowl, about 6-7 minutes. It will be soft, smooth and a little sticky. With a buttered spatula, scrape the dough into the buttered baking dish. Using your fingers press the dough out to the edges in one even layer. (You can flour your fingers if the dough is too sticky.) Cover the dish tightly with plastic wrap and let rise at room temperature for about one hour until slightly risen and puffy.
Make the crumb topping:
While the dough rises, preheat the oven to 350 degrees F.
In a medium-size bowl, combine the sugar, brown sugar, cinnamon and salt. In a small saucepan, melt the butter and add to the sugar mixture, stirring to combine. Add the flour and stir until the mixture forms a thick well-mixed dough. Place plastic wrap directly on top of the dough and let sit until ready to use.
Make the buns:
Check the dough and press it back into the edges of the pan if needed. Break off ½” to 1” pieces of the crumb topping, and evenly scatter them all over the dough. There’s a lot, but that’s what we want.
Bake until the crumbs are lightly browned and a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. If you have thermometer, it should read about 215 degrees in the center.
Cool completely. Cut into twelve 3” squares.
Makes 12 servings.
A stand mixer with a dough hook is the way to go for this recipe. And even though yeast can be intimidating, the mixer will do all the work for you. You’ll find it’s pretty easy to make.
The reason you combine the yeast first with some warm milk and sugar is to make sure its’ active. You don’t want to go to all of this trouble and not have it rise.
You’ll find you’re going to make ALOT of crumb topping. This is not a mistake. Trust me, you’re going to happily use it all.