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Here's a recipe for New York Crumb Buns that I've been working on for years. Having moved from New York to the Ozarks in Missouri, it was out of sheer desperation that I worked on it until I finally got it just the way I wanted it. I hope you enjoy it. Prepare crumb topping at least two hours ahead of time (recipe at bottom)

What you need:

• ¾ cup water
• 2 tsps. yeast
• 2 Tbls. sugar
• Dissolve yeast and sugar in water
• 2 ½ cups bread flour
• ½ stick Blue Bonnet margarine
• 1 egg
• 5 Tbls. sugar
• 1 tsp. lemon extract (or 1 tsp. lemon zest)
• 1 tsp. butter flavor
• 3 drops yellow food color
• ¼ tsp. salt

What you do:

1. I use my bread machine to knead all ingredients.
2. When kneading cycle is finished, put dough in greased bowl; raise until doubled.
3. On floured surface, roll dough into rectangle ½ inch thick. Move dough to parchment-lined cookie sheet, brush with milk and sprinkle crumbs on top.
4. Let raise until doubled.
5. Bake in preheated 375 degree oven, 25-30 minutes.
6. Sift confectioners' sugar over top after cooling.

Crumb Topping:

What you need:

• 1 Tbsp. egg white
• ¼ cup light brown sugar
• ¼ cup white sugar
• ¼ tsp. salt
• 1 stick BUTTER
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1½ cups all purpose flour

What you do:

1. Mix well (I use the food processor). Refrigerate until cold then break into crumbs.
2. I like to double the crumb recipe and have a lot of topping. However, too much will inhibit the dough rise.

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