Formula for Crumb Buns
Crumb Topping
8 oz brown sugar
8 oz granulated Sugar
1 pound Shortening or butter or other solid fat
1/4 Oz salt
2 Oz honey
2 pounds bread flour
Cinnamon to taste i use 1/2 ounce
Cream the sugar and fats, salt, cinnamon, and honey till very light and fluffy
then add the flour
you
should get a paste that is not to dry but not to wet. it will hold its
shape when a lump is squesed in your hand. you should be able to break
the paste into small marble size lumbs or you can rub the paste through a
cooling screen that has 1/4 to 1/2 inch holes. the past should not be
so dry that it crumbles into a corse sandy looking powder. if it comes
out to dry do not add water to soften it use oil (water will activate
the gluten you do not want that.
Butter will make a very crisp hard topping when baked while shortening will
make a soft tender topping.
Crum Bun Dough (rich sweet Yeast Dough
6 oz sugar
dry skim milk powder 1 and 1/2 oz
salt 1/4 oz
butter or shortening or blend 4 and 1/2 oz
eggs 1 plus 1 yolk
water 12 oz
yeast 1 to 1 and 1/2 fresh or the equivelent in active dry or instant
vanilla and or Butter flavor to taste
bread flour (12 percent proten) 1 pound and 2 oz
Soft Cake flour (8 percent Proten) 6 oz
if you want the dough to have a more cake like look to add you can
color it with a little egg shade food color add with the water
OR 1 pound 8 ounce of a bread flour with 10.5 percent proten
fresh yeast crumble with flour dry yeast handle as normal
put everything in mixer with the hook (KA use speed 3 THATS RIGHT I
SAiID THREE) no notch for it just put the control between 2 and 4 and
walk away
the dough will be ready when it comes clean from the bowel and in
free of the bottom as well. you should hear the dough slapping around
the bowl and don't rush it will take some time 20 minutes or more.
let rise once and shape proof and bake
crumb buns should be 1 and 1/2 oz each i made big ones in the pic 2
oz each but a little to big . make them into a rectangle shape and in a 12 X
18 halve sheet pan place them 4 by 6 (24 to a tray) alow them 1/2
proof untill thay are touching on all sides egg wash and top with the
crumb topping and let them finish proof to a little more than 3/4
bake at 350 till done. this dough can be used for cinnamon buns
round filled buns cinnamon stick buns just about any sweet yeast shape.
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