Bakery Crumb Buns

So I finally got to baking in my kitchen. Thankfully, I’m getting a little better at baking with yeast, for our current chapter in the Modern Baker Challenge.  (Unfortunately participants are not posting the recipes on our blogs but it’s worth having a look at the book, it’s fantastic).   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…)

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4 thoughts on “Bakery Crumb Buns

  1. That’s too bad about the browning. So you enjoyed them undercooked and overcooked, I was laughing at the fact that you ate a whole bun before it hit the oven. Ha! These sweet breads are dangerous. Did you think that there was too much topping? I could have probably used half as much on the blueberry muffins, though extra doesn’t hurt, does it?

    Glad you have conquered yeast. A few degrees makes a huge difference in rising times, so the time that they suggest for rising can be totally off, as you have found. What’s next?

  2. Looks good. I’m going to make these for a carry-in breakfast at work next week. It will be my first time making them, so I’m glad to hear they turned out pretty good. I’ll try to be careful not to overbake them. Thanks for the tips.

  3. Oh, and by the way, since you were the first to blog about this recipe and no one else had claimed it, your post is the official blog post for the Crumb Buns!

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