Title: New York Crumb Buns
Categories: Bread
Yield: 12 Servings
| 2 | | Yeast |
| 1/3 | c | Warm water |
| 1/4 | lb | Butter |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | tb | Honey |
| 1 | | Egg |
| 2 | | Egg yolks |
| 4 | c | Flour |
| 1/2 | c | Milk |
| | | Crumb topping |
| 1/4 | c | Almond paste |
| 1 | tb | Egg white |
| 1/4 | c | Brown sugar |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1/4 | lb | Butter |
| 1 | ts | Cinnamon |
| 1 | ts | Vanilla |
| 1 1/2 | c | Flour |
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.