When I was a child, these crumb buns were available in any number of local bakeries near where we lived. Born a crumb-topping addict, I always looked forward to slowly picking off large pieces of the generous topping to enjoy first. Somehow there was always enough still stuck to the cake below to provide a second course from the bun. Although I learned to make many different and delicious types of crumb toppings in the ensuing years, none of them ever had the rich, dense quality of the one I remembered. It wasn’t until I came across a book about commercial baking by
Arrange the buns in a napkin-lined basket to serve them for breakfast, brunch, or tea.
Keep the buns loosely covered with plastic wrap on the day they are baked. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for about 10 minutes, and cool before serving.
© 2008 Nick Malgieri. All rights reserved.