The recipe that put me on the map way back in 2011!
No one could believe I was actually sharing my real deal Bakery Crumb Bun Recipe!
This picture is from a typical morning in my bakery just before opening!
You can see it’s still dark outside!
Crumb Buns are unique because they are not coffeecake!
Although many people still called them coffeecake
We always knew they were referring to our famous Bakery Crumb Bun Recipe!
An authentic New Jersey Style Bakery Crumb Bun Recipe is made from a yeast bun dough not cake batter!
Piled with delicious buttery streusel topping and a light coating of powdered sugar!
There’s not too much that you will need to recreate this Bakery Special right in your own kitchen!
Just some time because yeast doughs will not be rushed and some friends to share them with once they are done!
Because believe me these things can get dangerous really quick if you find yourself alone with a pan of them!
WATCH THE VIDEO FOR HOW TO MAKE BLUEBERRY CRUMB BUNS
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Notes For Success
In the video you will notice I am using flax in the dough but in the written ingredients below it is not included
Since 2017 when this recipe was first recorded for YouTube I have upgraded some recipes and made them not only easier but more user friendly
Specifically by elimination non essential ingredients like flax in the bun dough
The mix method is going to be exactly the same as in the video though
My bakery streusel topping recipe contains cake flour
Cake flour is a softer wheat flour that has less protein and gluten forming ability than plain or all purpose flour
If you cannot get cake flour use all plain or all purpose flour but remove ¼ cup (30g) from the recipe
9″ x 13″ Pan is the best size for this recipe
Bakery Crumb Bun Recipe
Ingredients
For the Bun Dough:
- 1½ teaspoons Dry Yeast 4.5g
- ¾ cup Plant Milk 177ml
- ¼ cup Granulated Sugar 50g
- 4 Tbs Vegan Butter 56g
- 1 teaspoon Salt 6g
- 2½ cup All Purpose Flour 315g
For the Streusel Topping:
- ¾ cup Light Brown Sugar 150g
- 1 cup Granulated Sugar 200g
- ½ teaspoon Salt 3g
- ½ teaspoon Ground Cinnamon
- 24 Tbs Vegan Butter (3 sticks) 340g
- 3¼ cup Cake Flour 390g *see notes
Instructions
- Prepare a 9" X 13" pan with pan grease, but do not use a parchment paper liner
- If you are using regular dry yeast you will have to add it to the warm milk with a pinch of sugar & let stand for 5-10 minutes until frothy, otherwise for Instant Yeast add it straight to the flour & other ingredients
- After 5 minutes the yeast it should be frothy & so you can proceed to mix the recipe
- Combine all of the ingredients together in the work bowl of your stand mixer with the dough hook attachment & mix for 2 minutes on low speed. Stop the mixer to scrape the bottom and sides of the bowl to help the dough incorporate evenly.
- If the dough looks particularly sticky you can add another tablespoon or 2 of flour *see video
- Place the dough into a lightly oiled bowl cover & allow to rest for about 1 hour at room temperature or until almost doubled in size
- Prepare the streusel topping by creaming the cold butter with both sugars, add the cinnamon, salt & flour & mix just until combined.
- Turn the streusel out onto a parchment lined sheet pan & break up any large chunks spreading it over the pan, then refrigerate until needed
- After 1 hour of resting the dough, begin preheating your oven to 375° F. *I also like to use a pizza stone for baking crumb buns to make sure the bottom dough gets sufficiently baked! So if you have one, Great! Use it & you will preheat the oven with the stone in place
- Remove the dough from the oiled bowl onto a lightly floured work surface & gently press the dough to release the gasses while shaping into a rectangle shape the size of your pan (9" X 13")
- Place the dough into the pan & dock it with a fork to allow stream to escape while baking
- Cover the entire bun with the streusel topping but do not use too much pressure to push the streusel into the pan, but rather use a fluffing motion & gently spread the streusel around the dough covering the entire dough
- Bake on the center rack preferably on top of the pizza stone in a preheated 375°F oven for 15 minutes, then turn the oven down to 325°F & bake for another 35 to 45 minutes or until the streusel is no longer doughy. (You can check this simply by moving a larger piece of streusel to the side with a fork or spatula to see if the center is still raw)
- Cool to warm before serving, Cut into desired portions & sprinkle powdered sugar over the top of the buns.
Video
Notes
Cake flour is a softer wheat flour that has less protein and gluten forming ability than plain or all purpose flour
If you cannot get cake flour use all plain or all purpose flour but remove ¼ cup (30g) from the recipe Storage Like any yeast pastry blueberry crumb buns are best served the day they are made, but you can wrap them tightly to keep them fresh for up to 4 days at room temperature. They will tend to dry out after a couple days, so I heat them wrapped in a damp paper towel in the microwave to make them slightly more moist to re-serve
I was wondering about the flax meal, I watched the video and then when I read the ingredients list it wasn’t there, as I didn’t know the amount from the video I went with the ingredient list and didn’t add it. My crumb bun is in the oven as I write this. I’m not sure how it will turn out, my dough didn’t rise, I did proof the yeast it bubbled a little bit. My streusel topping was like wet cookie dough, I did use cake flour, maybe it was non vegan butter brand, fingers crossed it’s edible, I’ll update when it comes out of the oven.
Hey there, I will update the recipe notes to show that I have began using my versatile “bun dough” recipe literally a cinnamon bun dough for the base since #1 it’s perfect & #2 why add ingredients that aren’t necessary (*aka flax)
So I’ve definitely tweaked this recipe to make it easier & better since 2017
My apologies for not stating that the video would be different than the written ingredients although the mix method is the same
I have a feeling your crumb bun is going to be great!