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Crumb Buns (LOL)

Yes, the name of this recipe made me laugh too. The taste, however, is not funny. It is buttery and delicious and an excellent way to use the other half of the dough from the kuchen [1]. After the many steps that go into making that masterpiece, this simple preparation will seem easy and breezy, but no less satisfying.

This  is essentially a crumb coffee cake, which is lovely dusted with powdered sugar and served warm. This will keep well in an airtight container at room temperature for a few days.

Crumb Buns (recipe from Great Coffeecakes, Sticky Buns, Muffins & More [2] by  Carole Walter)

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

Generously butter an 8 x 8 x2 inch square pan. On a lightly floured surface, knead the dough gently 6 to 8 times, or until smooth, then pat it into a square. Using a dough scraper or a sharp knife, divide the dough evenly into 9 pieces. On a lightly floured surface, roll each piece into a ball.

Arrange the balls of dough in the pan, placing three pieces across and three pieces down. Be sure to space them evenly. Flatten the balls slightly until they are about 3/4-inch apart, they do not need to touch. Cover the pan with a tea towel and set in warmish place to rise for 45 minutes, or until the balls begin to touch each other.

Fifteen minutes before baking, preheat the oven to 350°F.

Gently brush the tops of the buns with the egg wash. Sprinkle the streusel evenly over the dough. Press the streusel lightly into the dough. Bake for 30 to 35 minutes or until the streusel is lightly browned. Remove from the oven and cool on a rack. Dust with confectioner’s sugar before serving.

And Walter’s book [2] includes many more ideas for what to do with the other half of the dough, like these wonderful cinnamon walnut rolls: