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New York Crumb Buns *** Guest Chef

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      Title: NEW YORK CRUMB BUNS *** GUEST CHEF
 Categories: Breads, American
      Yield: 12 Servings
 
      2 ea Yeast
    1/3 c  Warm water
    1/4 lb Butter
    1/2 c  Sugar
      1 ts Salt
      1 tb Honey
      1 ea Egg
      2 ea Egg yolks
      4 c  Flour
    1/2 c  Milk
      1 x  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. This recipe was adapted from "Modern Pastry
  Chef" by William J. Sultan.      Nick Malgieri
       PRODIGY service Guest Chef
 
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