Monday, December 17, 2007

CRUMB BUNS


It’s seen like a hard work when you see a long recipe like this, but believe me, it’s not. The dough can be put directly into the fridge after mixing, so there are no times to waste. And the crumb can be prepared ahead, just put all things together when you’re ready to bake. I put a lot of crumb inside the bun too, so inside of the buns tasted like butter cookies. But if you want to make the same as in the book .............. follow a small recipe of streusel and sprinkle the crumb over the dough before bake.
First you have to make: Rich sour cream dough, the recipe will make 2 pounds of dough that you can put the half in the refrigerator for other kind of bread or make the large crumb buns, it’s up to you (it’s a soft and buttery dough, you can use it in other recipe or just bake them on their own, it’s good too.)
Rich sour cream dough
MAKES 2 POUNDS OF DOUGH,
ENOUGH FOR 1 LARGE OR 2 MEDIUM COFFEE CAKES,
OR 2 TO 3 DOZEN INDIVIDUAL COFFEE CAKES
The dough has to refrigerate overnight.

4 tablespoons
sugar
¼ cup
warm water (110°F to 115°F)
1 package
3 cups
unbleached all-purpose flour, spooned in and leveled
(plus ¼ cup for Hand Method)
1 teaspoon
salt
¾ cup(1½ sticks)
unsalted butter, cut into ½-inch cubes plus 1 teaspoon soft butter for brushing top of dough
2
large eggs
½ cup
sour cream
1 teaspoon
pure vanilla extract


MAKE THE DOUGH
1. Rinse a small bowl in hot water to warm it. Add 1 tablespoon of the sugar and the warm water to the bowl. Sprinkle the yeast over the water. Do not stir. Cover the bowl with a saucer and let the mixture stand for 5 minutes. Stir it briefly with a fork, cover again, and let it stand for 2 to 3 minutes, or until bubbly.
Note: If using instant yeast, you don’t have to do all this, start make the dough, but remember to mix the instant yeast in the flour.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix on low speed the 3 cups of flour, remaining 3 tablespoons of sugar and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, 2 to 4 minutes, depending upon the temperature of the butter. Stop the mixer.
3. Using a fork, in a large bowl, mix the eggs, sour cream, and vanilla. Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough dough is formed.
Note: If using instant yeast, add the water into the sour cream mixture, then add the sour cream mixture to the flour mixture, and mix on low speed until a rough dough is formed.
Note: This is a soft dough. (And I must say, very soft, but it will be firm up after refrigerated, don’t panic.)
4. Lightly butter a medium bowl for storing the dough. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with the soft butter. Cover tightly with plastic wrap and refrigerate overnight.
Second: Carole’s favorite streusel , and this one is very good.
Carole’s favorite streusel
MAKES ENOUGH FOR ONE 8-INCH SQUARE OR 9-INCH ROUND COFFEE CAKE,
OR 12 MUFFINS (SMALL RECIPE);
OR ONE 9 X 13 X 2-INCH OR 10-INCH ROUND COFFEE CAKE,
OR 16 TO 18 MUFFINS (LARGE RECIPE)
SMALL RECIPE
LARGE RECIPE

6 to 7 tablespoons
2/3 cup (10 ⅔)tablespoons
unsalted butter
1 cup
1½ cups
all-purpose flour, spooned in and leveled
½ cup
¾ cup
sugar
½ teaspoon
¾ teaspoon
ground cinnamon
¼ teaspoon
½ teaspoon
baking powder
¼ teaspoon
½ teaspoon
salt
1. Place the butter in a 2-quart heavy-bottomed saucepan for small recipe or 3-quart for large recipe and heat until almost melted; remove from the heat and cool to tepid.
2. Whisk together the flour, sugar, cinnamon, baking powder, salt, and nuts if using. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips. Before using, let the streusel stand for 10 to 15 minutes.
CRUMB BUNS
MAKES 9 CRUMB BUNS
½ recipe (about 1 pound)
Rich Sour Cream Dough
1 large recipe
Carole’s Favorite Streusel
1
large egg lightly beaten with 1 teaspoon water, for egg wash
1. Remove the dough from the refrigerator 1 to 1½ hours before shaping.
2. Generously butter a 9 x 9 x 2-inch square pan. On a lightly floured surface, knead the dough gently six to eight times, or until smooth, then pat it into a square. Using a dough scraper or a sharp knife, divide the dough evenly into nine pieces. Cupping your hand over each piece, roll the dough on a barely floured surface, continuously rotating it until it forms a ball.
3. Pat a dough slightly to flatten it and put about 1½ teaspoons of streusel in the center, then seal it by bring the border into the center and press them firmly together. Do the same with all the dough.
4. Arrange the balls in the pan, (sealed side down) placing three pieces across and three pieces down. Be sure to space them evenly. Cover the pan with a tea towel and set in a warm place to rise for 45 minutes, or until the balls begin to touch each other.
5. Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350°F.
6. Gently brush the tops of the buns with the egg wash. Sprinkle the remaining crumb mixture heavily over the dough. Press the streusel slightly into the dough. Bake for 30 to 35 minutes, or until the streusel is lightly browned. Remove from the oven and place on a rack to cool. Break apart when ready to serve.

2 comments:

soh said...

Hi, I baked this bun, but it turned out too dry, not sure it is over proof it, refrigerated for 2 days, notice that when pat and flatten it the dough very wet, is it correct?
Thank you for sharing.

dailydelicious said...

This dough is very moist, if it dry after baking, it can come form overbaked it too ^^.

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