2 yeast
1/3 cup warm water
1/4 lb butter
1/2 cup sugar
1 tsp salt
1 tbsp honey
1 egg
2 egg yolks
4 cup flour
1/2 cup milk
CRUMB TOPPING
1/4 cup almond paste
1 tbsp egg white
1/4 cup brown sugar
1/4 cup sugar
1/4 tsp salt
1/4 lb butter
1 tsp cinnamon
1 tsp vanilla
1 1/2 cup flour
A Recipe for
New York Crumb Buns
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for New York Crumb Buns is one of thousands in the Recipes-to-go Bread Cookbook.
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Herb Tip |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for New York Crumb Buns from the recipe cookbook of Recipes-to-go (Bread)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
He who eats alone chokes alone. |
| Proverb |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Never eat more than you can lift. |
| Miss Piggy |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
DISSOLVE THE YEAST IN THE WATER. Beat the butter until creamy, then
beat in the sugar, salt, honey, egg and egg yolks. Beat in half of
the flour, then the milk, then the remaining flour. Set aside in a
warm place to rise until doubled. Deflate the dough, then divide into
24 pieces. Shape the pieces into 2-inch squares and set on an
18x24-inch baking sheet which has been lined with buttered parchment
or foil. Brush with milk and sprinkle crumbs over the tops and sides
of the buns. Cover and let rise until doubled. Bake at 400F for 20
minutes. MIX THE ALMOND PASTE and egg white until smooth. Add the
remaining ingredients in order and mix until smooth. Chill, then
break into coarse crumbs. This recipe was adapted from "Modern Pastry
Chef" by William J. Sultan. Nick Malgieri
PRODIGY service Guest Chef
Serves: 12
New York Crumb Buns Recipe brought to you by Recipes To-Go