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. 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 by Carole Walter)
- 1/2 recipes simple sweet (HERE)
- 1 recipe streusel (HERE)
- 1 large egg, lightly beaten with 1 teaspoon of water, for egg wash
- confectioner’s sugar, for dusting
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 includes many more ideas for what to do with the other half of the dough, like these wonderful cinnamon walnut rolls:
Heather @ chik n pastry says:
May 13th, 2010 at 12:15 pm
you’ve been baking like crazy eh? they all looks good. i think i’m gonna have to do a little baking myself this weekend. i have a chocolate babka i’ve been wanting to make and it sounds like a great sunday project :)
Janice says:
May 13th, 2010 at 12:18 pm
Wow…looks delicious. I’ve saved this page and will def. try out this recipe soon!!!
I’m finishing up a cup of coffee right now and knew that it was missing something…i need some crumb buns to accompany my cup of joe!!!
The Duo Dishes says:
May 13th, 2010 at 12:30 pm
Mmm, those cinnamon walnut rolls look absolutely perfect. Both treats are fighting for the top spot.
The French says:
May 13th, 2010 at 4:20 pm
Wow. Got to finish my lemon bars first, take a nap after the sugar crash, then go to the store, make THIS and start the whole cycle all over again:)
Lisa { AuthenticSuburbanGourmet } says:
May 13th, 2010 at 9:38 pm
I absolutely LOVE crumb cake and yours looks fantastic! The name is great – certainly makes me laugh.
elizabeth @ sophisticated pie says:
May 14th, 2010 at 5:25 am
i am terribly intrigued by those cinnamon rolls… i can say no more, except yum!
Tracy says:
May 14th, 2010 at 7:30 am
The streusel topping reminds me of my mothers apple crisp. Probably the best part :)
ingrid says:
May 16th, 2010 at 11:43 am
The name did bring a smile to my face but it was the photo that really hooked me. I’m gonna check out your kuchen recipe now.
~ingrid
Martin Manalansan says:
May 16th, 2010 at 8:52 pm
i think i would add some nuts to this recipe – love a nutty coffee cake. adds protein to the sugar- or so , i would to think as i eat most of it. ha ha ha
Tim says:
May 18th, 2010 at 6:21 am
Hi Martin, Nuts would be great. In fact. Walter even suggests that as a variation, a handful of chopped pecans or walnuts into the streusel topping. I think it sounds like a good idea.