Mrs. M.'s Yeast Crumb Buns
Submitted by MrsM on April 09, 2005 at 9:49 am

DESCRIPTION
Mrs. M.'s Yeast Crumb Buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This dough is exactly what I have been searching for in a yeasted crumb bun. It is a compilation of several sweet doughs that I looked at, and the crumb topping is the same as used on the Sara Foster Crumb Cake recipe. That recipe has a yellow cake base, and is excellent as well.
I have posted quantities for three different pan sizes, the prep is the same. And ounces/cups for scale and non-scale people. My cup of AP flour is based on 4.5 ounces.

9 x 13 x 2 PAN:

Sponge:
2.5 ounces buttermilk, room temperature
(OR 1/4 cup water plus 4 teaspoons buttermilk powder)
1 3/4 teaspoons yeast
2 ounces AP flour (approx. 1/2 cup)

Dough:
5 tablespoons unsalted butter, softened, cut into small pieces
1 1/4 teaspoons vanilla
1 egg plus 3 egg yolks
All of sponge
1/2 teaspoon salt
2 ounces sugar (slightly more than 1/4, slightly less than 1/3 cup)
8 ounces AP flour (approx. 1 3/4 cups)

Crumbs:

11.25 ounces AP flour (2 1/2 cups)
7 ounces light brown sugar (1 cup packed)
2 teaspoons cinnamon
2 sticks unsalted butter, melted

10 x 15 x 2 PAN
(do not make in a jelly roll pan, it will rise far above the pan rim. Wilton sells 10x15x2 pans)

Sponge:
4 ounces buttermilk, room temperature
(OR 2 tablespoons buttermilk powder plus 1/2 cup water)
2 teaspoons yeast
3.375 ounces AP flour (3/4 cup)

Dough:
1 stick unsalted butter, softened
2 teaspoons vanilla
2 eggs plus 4 egg yolks
All of sponge
3/4 teaspoon salt
1/3 cup sugar (2.25 ounces)
13.5 ounces AP flour (3 cups)

Crumbs:
16.875 ounces AP flour (3 3/4 cups)
10.5 ounces light brown sugar (1 1/2 cup packed)
3 teaspoons cinnamon
3 sticks unsalted butter, melted

YEASTED CRUMB CAKE 11x7 pan

Sponge:
1.5 ounces buttermilk, room temperature (1 tablespoon buttermilk powder plus 1/2 cup water)
3/4 teaspoon yeast
1.25 ounces AP flour (1/4 cup)

Dough:
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla
1 egg plus 2 egg yolks
All of sponge
1/3 teaspoon salt, scant
1/8 cup sugar (.875 ounces)
5.25 ounces AP flour (1 1/8 cups)

Crumbs:
6.5 ounces AP flour (1 1/2 cups)
4 ounces light brown sugar (scant 2/3 cup packed)
1 1/4 teaspoons cinnamon
1 1/4 sticks unsalted butter, melted

Whisk together sponge ingredients and cover tightly. Let stand at room temperature for 1-2 hours, until bubbly. Process dough in bread machine on dough cycle, preheat OFF. The dough will be VERY dry at the outset, do not fear! D not be tempbed to add more liquid! Just let the machine do its thing, by the end of the process, it will be a gorgeous dough. OR make your dough as you normally would by hand, or in a stand mixer.

Grease your pan. Scrape dough into pan and and gently press into the whole pan, getting into the corners. Cover the pan with plastic wrap and allow the dough to rise at room temp for 1 hour. It will not appear to have risen much.

Thirty minutes into the dough is rising in pan, make crumbs. Combine flour, brown sugar and cinnamon in a large bowl and stir to blend well. Stir in the melted butter and set aside. Preheat oven to 375 degrees, rack positioned in the middle.

At the end of the rising period, sprinkle on the crumbs. Place in oven and bake for 25 to 30 minutes (9x13) 30-35 minutes (10x15), until the internal temperature reaches 190 degrees. Remove from oven and cool in pan on wire rack. Dust liberally with powdered sugar when completely cooled.