Crumb Buns

Here is a rather long, but delicious recipe for crumb buns adapted from Great Coffee Cakes. It does however, make a double recipe for Rich Sour Cream Dough, that can be made into yeasted coffee cakes, sweet rolls, or more crumb buns. The streusel recipe makes a large serving of streusel as well. I only used half of the recipe for streusel as well, and froze the rest for other morning time treats.

Rich Sour Cream Dough

4 tablespoons sugar
1/4 cup warm water (110-115 degrees)
1 package active dry yeast
3 cups flour
1 teaspoon salt
3/4 cup unsalted butter, cut into 1/2 inch cubes
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Add one tablespoon of sugar and warm water to a small bowl. Sprinkle yeast over the water, do not stir, and cover the bowl with a saucer for 5 minutes. This allows the yeast to proof. Stir briefly, cover again, and let stand an additional 2-3 minutes, or until bubbly.

In the bowl of an electric mixer, fitted with a paddle attachment, mix the flour, remaining sugar, and salt, on low speed,. Add the slightly firm butter, and mix until meal-size crumbs form. Using a fork, mix the eggs, sour cream, vanilla, and dissolved yeast. Mix on low speed until a rough dough is formed. This is a soft dough.

Place dough in a buttered bowl, lightly butter the top of the dough. Cover tightly with plastic wrap, and store overnight in the refrigerator.

Streusel Topping

6-7 tablespoons unsalted butter
1 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped walnuts or pecans

Melt butter, and cool to tepid.

Whisk together dry ingredients, add butter. Stir with fork until mixture begins to form crumbs. Gently squeeze mixture with hand, to form larger chunks, then break them apart with with your fingertips. Before using let stand for 10-15 minutes.

Crumb Buns

1/2 recipe Rich Sour Cream Dough
1 recipe (or less) Streusel Topping
1 egg beaten with 1 teaspoon water

Remove the dough from the refrigerator 1 to 1 1/2 hours before shaping.

Generously butter at 9 inch square pan. On a lightly floured surface, knead dough until smooth, 6-10 times. Divide the dough evenly into 9 pieces. Cupping your hand over each piece, continuously roll until a ball is formed. Continue doing with all the pieces.

Place the balls in the pan, evenly spaced, 3 across, and 3 down. Flatten balls slightly, they do not have to touch. Cover pan with a cloth, and let rise for an additional 45 minutes.

15 minutes before baking, position the oven rack to the bottom third of the oven, and preheat to 350 degrees.

Gently brush the top of the buns with egg wash. Sprinkle the streusel topping, lightly pressing streusel into the top of the dough. Bake for 30-40 minutes, or until golden brown. Remove from the oven, placing on a rack to cool.