Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
twelve
6.5 x 10 cm bunsEasy
Published 2012
The dryness that afflicts most crumb buns comes from using too lean a dough as the foundation and/or from baking it too long at too low a temperature. With this in mind, I decided to make these using a method more like the one for focaccia and not separate the dough into individual buns before baking. After successfully jumping that first hurdle, I incorporated an idea from a German coffeecake called Butterkuchen or butter cake: I poked some shallow indentations in the unrisen dough
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe