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Bakery Crumb Buns

Unwittingly submitted by mclevering.

So I finally got to baking in my kitchen. Thankfully, I’m getting a little better at baking with yeast. I’m not sure what I did differently than before, but this time it finally rose. I think the trick is to make sure you don’t hurry the process. I think before the recipe had said “X” amount of hours and I expected it to rise in that exact time. This time, I just went to the gym, came back-it rose a little. I came back a while later, it kept rising and so on and so forth. Patience. It is a virtue.

It’s pretty delightful -and sinful, that the crumb topping took two sticks of butter. This is twice the amount as in the dough. Incredible really. But oh so good. The good thing about this chapter is that the dough is so sweet. Taking a little bite of the bread dough in Chapter 2 was not very tasty. However, the crumb dough was amazing. I think I had entire bun before it even hit the oven.

Now, the only thing that I was displeased with in this recipe was the fact that they didn’t turn brown on top. I think this is my fault in thinking a convection oven turns your muffins or baked good a different color. It doesn’t. So I baked them, but I thought they could got a little more golden brown. So I put them back in for a little more time. Not a big deal, right? Wrong. They were way too hard. A little disappointing. At least I know for next time and supposedly it didn’t matter because my co-workers loved them! (Or so they said…)



1. Kayte - December 26, 2010

Good but messy with kids…crumbs everywhere! Taste is good, though. Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/12/modern-baker-bakery-crumb-buns.html

2. gaaarp - November 15, 2010

I baked these for work. They were a big hit.


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