Modern Baker: Bakery Crumb Buns

      The tenth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Bakery Crumb Buns, on page 105. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list for the dough:  all-purpose flour, yeast, milk, butter, sugar, salt, cinnamon, vanilla, nutmeg, and eggs.  The ingredient list for the topping:  almond paste, egg white, white sugar, brown sugar, cinnamon, butter, and flour (optional confectioners sugar for dusting on the top if you like, but I didn't as there was already enough stuff all over the top with the crumb topping). 

      I made half of a recipe, which gave me 6 crumb buns.  We are sort of sweeted-out around here right now with all the holiday baking, food, etc., so six was plenty.
      I had never heard of crumb buns, but they are like a sweet roll with a crumb topping.  Apparently they are big on the east coast. 

      I can say that I probably won't make these again, not because they didn't taste good, because they did, but because they are really messy.  Crumbs everywhere.  The guys have a habit of grabbing anything in snack size and eating it on the run...even getting out the door with these things left a trail of crumbs.  Good, but messy. 

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.