CLASSIC CRUMB BUNS

Steps:

• *Prepare the yeast dough.
• Place water in the bowl of your electric mixer, sprinkle with yeast and add sugar, stir until yeast is dissolved.
• Set aside for 10 minutes or until foam and a few bubbles start to form on the surface.
• In a small saucepan, over low heat, warm the milk and butter until butter just melts.
• Temperature of the mixture should not be more than 105°F Add the 105°F butter/milk into the proofed yeast mixture, stir.
• Add eggs and vanilla and mix to combine.
• Add 1 cup of all purpose flour, the cake flour, 1/4 cup of sugar and the 1/2 tsp salt.
• Beat on low speed until smooth and well blended.
• Add 2 cups of the remaining flour and, with your mixer on slow, blend it in to the mixture.
• Slowly add the remaining flour in 1/4 cup increments until the dough forms a smooth, soft (not sticky) ball that comes away from the sides of the bowl.
• It may be necessary to do this last step by hand with a wooden spoon if your mixer is not a heavy duty model.
• If using the heavy duty mixer, install the dough hook and mix until the dough is smooth, about 3 minutes.
• OR, knead by hand for about 5 minutes on a lightly floured board, it should be smooth and will no longer stick to the work surface.
• Transfer the dough to a bowl that's been well buttered, flip it around a couple times to coat all sides of the ball.
• Cover with plastic wrap and set aside in a warm place to rise until it's about doubled in size.
• It can also rise overnight in the fridge, but must be allowed to come to room temperature before making crumb buns Using your fist gently punch down the dough to deflate.
• The dough is now ready to form into buns.
• **For the Crumbs.
• While your dough is rising, about 20 minutes before it's done, prepare the crumbs.
• In a large bowl with an electric mixer on low speed beat the butter, sugars, salt and vanilla until the mixture is well combined, about one minute.
• Add the flour and sprinkle the cinnamon over the top.
• Combine until mixture just forms a crust.
• **For the buns.
• After punching down the dough, divide it into two portions, cover.
• On a lightly floured surface, roll out one portion of the dough until it forms a 8x14 inch rectangle about 1/4-inch thick.
• Brush the dough lightly with some melted butter and evenly sprinkle 3/4 cup of the crumb mixture over the buttered surface.
• Starting at the long side furtherest away from you fold 1/3rd of the dough over on itself, brush this surface with melted butter, fold the double layer of dough over again to cover the remaining 1/3rd of the dough that's closest to you.
• You will now have a 3 layered dough that's 14 inches long and 2 1/2 inches wide.
• Press gently on the dough so the layers adhere and pinch around the edges to seal.
• Cut the rectangle into 7, 2-inch portions.
• Repeat with second half of dough.
• Butter a 9x13x2-inch baking pan, place the buns 1/2 inch apart in the pan.
• Brush the top of each bun with melted butter and sprinkle the remaining crumbs over the mixture allowing some to fall between.
• Gently press the crumbs into the top of the buns.
• Cover pan with plastic wrap and set in a warm place to rise for about 30 minutes or unit the dough looks puffy.
• The buns should NOT be touching.
• Preheat oven to 325°F.
• Remove plastic wrap from the buns and bake for about 40 minutes, until the tops are golden brown and the crumbs are slightly firm.
• The buns will have spread into one large pull apart pan of buns.
• Allow to cool on a rack for about 10 minutes.
• With a small sharp knife cut along the sides of the pan and carefully remove buns so as not to disturb crumbs.
• Transfer to a rack to cool, just before serving dust with confectioners sugar.
• Cover and store at room temperature for 2 days.
• To freshen wrap in foil and heat in a 300°F oven until just warm.