Buddy V's Crumb Cake

Updated at: Thu, 17 Aug 2023 14:05:55 GMT

Step 1

Combine sugar and room-temperature shortening in a standing mixer bowl, fit with a dough hook. Mix on low speed. Add in salt when sugar and shortening start to come together.

Step 2

Add flavoring to bowl. Combine yeast and flour together.

Step 3

Add flour mixture to the bowl, mix on low speed.

Step 4

Add water slowly before flour is fully incorporated, then continue mixing on low speed until the flour has become hydrated and incorporated with the dough and isn’t sticking to the sides of the bowl.

Step 5

Once all ingredients are combined, turn the mixer up to the next speed. Your dough is done once almost all of the dough is wrapped around the hook (your dough will be tacky once it’s done).

Step 6

Flour your working surface, scrape out dough onto surface. Separate depending on the size of your sheet tray. If you’re using a quarter sheet pan, each tray will get 1 pound of dough. With a half sheet tray, the dough ball will be 2 pounds.

Step 7

Fold dough into itself, roll into a smooth ball. Place onto a lightly floured sheet tray. Cover with plastic wrap and let rest in your refrigerator up to an hour, minimum 30 minutes.

Step 8

Add cake to mixer, paddle on low speed until cake looks like a loose crumb.

Step 9

Add in brown sugar, pulse 2-3 times, then keep on medium-low speed, then add in your butter. Once incorporated, kick up the speed to medium and cream until butter has lightened in color.

Step 10

Turn mixer off. Combine dry ingredients, stir with a whisk, add to bowl.

Step 11

Pulse mixer on stir several times before mixing on low speed. Continue to mix on low speed until dough comes together.

Step 12

Leave on countertop uncovered while preparing your trays to bake the bun dough.

Step 13

Prep sheet tray by covering it in a thin layer of butter or shortening

Step 14

Flour surface and lightly flour the top of your dough. Roll out rested dough until its a little longer than the length of the tray (the dough with snap back more as you work the dough longer).

Step 15

Lift dough slightly from surface, this will shrink the dough.

Step 16

Fold dough in half, place in tray, fold in edges to the shape of the pan.

Step 17

Dock your dough using a fork or a rolling docker. Rest 30 minutes.

Step 18

Lightly and evenly wet the surface with a pastry brush and water

Step 19

Press large crumbs into surface of dough, fill in gaps with smaller crumbs

Step 20

Bake at 325 for about 25 minutes in a convection oven, or 350 for about 25 minutes in a conventional oven or until the crumbs turn a light golden brown.

Step 21

Rest on tray until cooled. Sift powdered sugar on top, portion and serve.

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