Betty's Crumb Buns

By Addie

Here's a recipe for New York Crumb Buns that I've been working on for years. Having moved from New York to the Ozarks in Missouri, it was out of sheer desperation that I worked on it until I finally got it just the way I wanted it. I hope you enjoy it. Prepare crumb topping at least two hours ahead of time (recipe at bottom)

Ingredients

• 3/4 cup water
• 2 teaspoons yeast
• 2 Tablespoons sugar
• Dissolve yeast and sugar in water
• 2 1/2 cups bread flour
• 1/2 stick margarine
• 1 egg
• 5 Tablespoons. sugar
• 1 teaspoon lemon extract (or 1 teaspoon lemon zest)
• 1 teaspoon butter flavoring
• 3 drops yellow food color
• 1/4 teaspoon salt

Preparation

Step 1

I use my bread machine to knead all ingredients. When kneading cycle is finished, put dough in greased bowl; raise until doubled. On floured surface, roll dough into rectangle ½ inch thick. Move dough to parchment-lined cookie sheet, brush with milk and sprinkle crumbs on top. Let raise until doubled. Bake in preheated 375 degree oven, 25-30 minutes. Sift confectioners' sugar over top after cooling

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CRUMB TOPPING:

1 Tbsp. egg white
¼ cup light brown sugar
¼ cup white sugar
¼ teaspoon salt
1 stick butter (no substitutions)
1 teaspoon cinnamon
1 teaspoon vanilla
1½ cups all purpose flour


Mix well (I use the food processor). Refrigerate until cold then break into crumbs.

I like to double the crumb recipe and have a lot of topping. However, too much will inhibit the dough rise.