How to Make New Jersey Crumb Buns
Вставка
- Опубліковано 15 жов 2024
- Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns.
Get the recipe for New Jersey Crumb Buns: cooks.io/33HWboS
Buy our winning stand mixer: cooks.io/2U1c9Wr
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
![Lp. Сердце Вселенной #30 ДВА В ОДНОМ [Один человек]• Майнкрафт](http://i.ytimg.com/vi/nrXy15orKhY/mqdefault.jpg)
I love this. As a new Jerseyian, I can tell you, it's so delicious
I am from New Jersey and I tell you these are THE REAL DEAL!!!
Thank you for this recipe! I was born and raised in New Jersey and had this crumb cake at my disposable all the time. When I moved to the south I never saw or heard it anymore. It’s not in the stores. I know that Entenmann’s was selling it. Now I can make it.
...I agree about NJ crumb buns...been living here in SO Fl since Aug, '79 and no one...NO ONE...knows what I'm talking about when I say 'crumb buns'...except for a rare Italian Bakery (most of the owners are also refugees from the twin People's Demokratic Republiks of NY & NJ) where the make them only during 'the season (roughly from Nov to the middle of May)...when I was a kid growing up in Fort Lee, NJ every Sunday after Mass my dad would go to Preschle's bakery next to his store on Main St. and get a dozen crumb buns for breakfast...if we three boys were 'good' (i.e. got good report cards) we got the crumbs that day...getting the fdrumbs was a rare occasion for us...
I worked at a bakery at the jersey shore and this recipe is pretty spot on just try making 60 trays of it per day 😂😂
❤✌
Hi bhhhhhhhib. My friiuujkjkkkiiiio
What bakery? Monmouth County?
@@iluvlexiful colonial bakery! In Lavalette
@@dsoules4749 Thanks! was just curious cause I live in Bradley Beach near Asbury Park. Was wondering if you at at a bakery near me.
Beautiful Ladies, thank you so much for sharing this recipe with us all Julia and for introducing this recipe to a born and raised southerner
These came out perfectly! I didn't need the dough hook. I just used the flat attachment and it turned out perfectly!
One of my favorites when I treat myself with a cup of coffee ☕️ I didn’t know this was on UA-cam. So happy to see America’s Test Kitchen on the Tube
Me too!!!!!
OMG..just remembered going to the bakery on Sunday after church...in Passaic NJ....thanks for the recipe....will try tomorrow!
Made this yesterday. Absolutely delicious.
Looks authentic to me! (Teaneck, New Jersey--1965-1968). Thanks for the recipe!
The recipe came out in an earlier CC magazine (sorry, I don't have the date) and I made it then. So yummy! Very much like what I grew up with outside NYC.
Love you two Ladies ! Thank you for this recipes ! I’m from NY so we called it New York Crumb Cake but thanks for clarifying as to why it’s called NJ Crumb Cake !
I'm originally from Jersey and yeah I miss the crumb buns - its all about the crumb! Love that its more crumb than cake. I used to eat the topping off the cake as a kid.
Do people really have to comment things that don't matter. Really you girls are the best 🌹🙏
Entenmanns crumb cake has been my standard for years. This is on schedule for the weekend!
The Montauk Bake Shoppe (Long Island) has the best crumb cake I've ever had. This looks like theirs so I'm going to give it a try. They had a version with apple pie filling between the cake layer and the crumb topping which was wonderful.
I am so glad I have ATK 20 Years cookbook! I need to mark this recipe.
✔ done. Well I tell you now it is beautiful, everything Julia said from the start. It's amazing honestly
Use real cake flour as homemade turns out hard. Julia said it all but I just had to try.
@@misscndnwoman2177 Oh darn I was going to try and make cake flour using cornstarch. Did you do this? They also say if you are making homemade cake flour sift it as many as x4. I really don't feel like making a trip for cake flour...:(
Definitely making these!!!!!!!
Thank u ladies ..must try.
Delicious I love your cooking show on Create”. I will try this recipe!
Thank you!
I add a teaspoon of vanilla to the batter to give it some flavor. As far as the crumb topping, I tried making it the first time by hand and found it to be too much work doing it that way (I’m old lol). Next time I tried to do it in the mixer with the paddle attachment and voila! The topping comes out perfectly in the mixer. Everyone ❤ this recipe! I live in NJ and on the way to work would stop at the Blue Ribbon Bakery that was in Union center. They made the best crumb buns in the state. This was 50 years ago and they are long gone, just like the rest of the old time bakeries around the state. I miss them and Geiger’s in Westfield that made the best apple pies! 😊
Reminds me of Drake’s Coffee Cakes. I’m definitely going to try this, because it looks easy enough that the kids can help!
That's a real thing?! I thought Seinfeld made it up.
I lived in Lake Hiawatha,NJ in the 60's and had the best bakery with these buns but I think cake was a little thicker. The rest is perfect. I didn't know about it being a yeast risen dough and had been using just a cake recipe. Big difference. Now on to search for perfect Italian hot dogs recipe.
The best crumb cake in NJ is B&W in Hackensack!!!
I remember Crumb Buns from my childhood in the Bronx.
Came great!
The cake here is made in a glass 9x13 pan. I wish they had said if it was necessary as I only have a metal pan.
Very nice very very nice
Jersey boy born and raised and we called them crumb buns (without the 'New Jersey' since it was a given). So I made this and had 2 issues. First, my dough didn't rise. My yeast was fresh, room was warm BUT I don't have a stand mixer. Used a hand mixer but of course the dough climbed up the beaters and had to keep pulling it down. Could this be why the dough didn't rise? 2nd issue: crumbs were rock hard (but yummy). Forgot to let it rest before crumbing. Could that be why they were so hard or...?
Making for my 5th time. I hope my cake rises!
@@rachelpost4012 did you use cake flour or AP flour in the crumbs?
@@rachelpost4012 bummer. I made my first totally successful one this weekend and got rave reviews. Heck even I liked it! Letting the cake rise for an hour outside (palm springs 102F heat) seemed to help. Was your Brown sugar fresh and decent quality?
In the oven see ya in about 45,it smells amazing in this kitchen 🙏🌹
Just the way I remember as a child in the 1960s and ‘70s, in Harvey Cedars, on Long Beach Island. Can’t bring myself to call it “LBI.” 😉
My aunt had house on 75th and Long Beach Island Blvd in Harvey Cedars. She sold it late 60's. Anyone remember Mimi Boynton, the artist across the street? I can't call it LBI either!
Could go for some b&w bakery right now
How do you make a fluffier bottom?
WOW!!!!!!!
Is there a reason for not using the Kitchen Aid to mix the crumb dough? I feel like that'd be way easier.
It would overwork the crumb.
Is the milk 110 F?
I'm always looking for a true copycat of the heavy crumb cake from B&W Bakery in Hackensack, NJ. What makes theirs different from everyone else's is that it has only a very thin layer of cake (very little rising) and a texture more like a stretchy bread than a cake, flavored with a tiny bit of lemon. The crumb-to-cake height ratio should be about 3-1, and some of the clumps should be larger. There are really two types of NJ crumb cake/crumb buns. There's what I call "bagel shop crumb cake", which has a pretty good ratio of crumbs to cake, but the cake is very cake-y and very sweet...and almost greasy feeling after you take the plastic wrap off that they sell it in. It's tasty, but VERY sweet. What makes B&W cake so special is that it's NOT very sweet and even the crumbs, despite all the sugar, aren't cloyingly sweet.
I used to get them all the time for about 8 bucks. Now I live 500 miles away and I can only get them through Goldbelly at 40 bucks a pop. That's why I want a real-deal copycat recipe. The ones I've tried just aren't quite there.
Does the milk have to be warm for the dough part of the recipe
Yes. It helps the yeast.
@@2010lka thanks so much for taking the time to reply, I bake bread all the time, I can’t amaze y I asked that question. Maybe cause I’m in my 80ds. LOL!
Cannot wait to try this. What would work best as an egg substitute in this recipe? Possibly unsweetened applesauce? I ask because my grandson has an egg allergy. Thanks
Could honestly leave it out- it just adds flavor to the dough. Maybe instead an extra tablespoon of butter.
I'm going to make cake flour. Bbiab
We use to get crumb cake with a cream filling & the heavy crumbs. My Aunt Muriel taught me how to choose one with heavy crumb. And yes we are from New Jersey. FYI it's crumb cake not buns.
Well, we lived in New Jersey, and we bought crumb buns. FYI.
Crumb buns? From Jersey and never heard of that. Coffee cake, on the other hand...
From North Jersey... it was always coffee cake
@@arae4734Same. 973 represent lol
What would happen if I use succanat instead?
Which could be better, a crumb bun or a pony tail ?
I'm back, dough she's a risin in two rounds, topping is dry as can be, I made the cake flour with corn starch in AP. But I did something wrong with the measurements I tried to figure out what a stick of butter is on the fly. So we wait and..... I'll be back
So how did it turn out with homemade cake flour?
@@nozpato well, it went hard, at least to me but I will fix with warming and Ice cream on top. I'm waiting for my cake flour order and I'll make again because it's really good.
Oh and I will use more cinnamon next.
It's also called coffee cake by some
LOLOL!!!! That was my thought.
I’m from nj did not know crumb buns were a regional item
Isn't this a rerun? They seem to be doing that a lot on this channel lately.
i have lived in NJ my entire life and never heard of a NJ crumb bun.
well now you have
I found crumb buns early in the fall at Asbury Park NJ.
@@cclaussen yes we have crumb buns, but never knew we had"" NJ ""crumb buns.
@@jsal7666 thanks. i wonder what restaurant or store actually sells NJ crumb buns. none here in south jersey. they are just called crumb buns.
Find an actual bakery and you'll find them. Entemann's makes a reasonable one too...cake and individually wrapped buns.
Seems like the southern Brazilian "cuca". Which itself descends from late 19hundreds germans Kuchen
We add some fruit though... Like bananas
Déjà vu ... saw this segment one month ago. It's fate that I make this now.
I wanna put a layer of apple in between those layers so damn bad
I totally think you should!
Then it's no longer a NJ crumb bun, it becomes apfelkuchen mit streuseln.
Looks like an Entenmanns crumb cake
Any way to make the crumbs soft like Entemmans?
mmm bake several batches of these to last me a whole month please!
It is my understanding that crumb buns are yeast leaven and crumb cake is leaven with baking powder like Drakes crumb cake..
And the calorie count per piece? 1000?
Did anyone else wind up needing to add a TON more butter to the crumb topping just to get it to hold together? I used 24 Tbsp instead of 18 and it still never came together in a nice ball like theirs did.
I used almost 3 sticks of butter and it never came together in a ball. They didn't specify that the sugar HAD to be dissolved in the butter and my crumbs came out crunchy with sugar. Not good.
It's a breakfast sweet. Not really a dessert.
...gotta dust those crumbs with 10x sugar!!!
What is cake flour? 😕
Low protein, low gluten flour.
@@TheOtherBill interesting. I don't think we have that in Aus... I've never seen it anyway. Plain flour (All purpose) has less protein than OO flour (bread flour) and we have gluten free flour but not sure there's anything between regular flour and gluten free
@@lucindas723 Perhaps, like me, you don't have a well stocked market locally. There's a lot of flours out there, you may have to look harder for some. Check this out: countryliving.com/food-drinks/a30720270/flour-types/
@@TheOtherBill hmmm we have most of those just not cake flour. I did some googling and apparently cake flour is bleached flour which is restricted here due to health codes. We do have one brand that makes pastry cake & biscuit flour and a cake sponge & steamed bun flour that are "low protein" but to what levels I have no idea...I didn't even notice them on the shelf to be honest. I assume they are different to what Americans use though but if that is limited to the bleaching I'm not sure...we don't use high fructose corn syrup or use orange dye in cheese either, I don't believe the dye in American cheese is harmful though it's just a marketing thing that became ingrained.
@@lucindas723 Cake flour isn't necessarily bleached. It is wheat flour that has a very high ratio of starch to protein.
Crumb buns? I have never heard of them here in Pa...
A dismal, abysmal failure. The tutorial was so hurried that I had to keep backing it up just to get the ingredients right. They are not listed, you have to go to their website and get a free trial subscription, which I didn't want. Why are they not listed here? The cooks talked so fast that I had a hard time understanding them, even though I'm originally from nearby Long Island. I used the transcript and key moments but found them unhelpful. Nothing in the video about the milk being warmed being warmed before being put in the cake dough. Nothing about the melted butter being hot enough to melt the two sugars. The topping before baking was supposed to be like cookie dough, but 4 cups of flour to 2 tbsp. of melted butter did not produce a cookie dough consistency. I had to use A LOT more butter, and I mean a lot, as if I were actually making cookie dough. The size of the pan was also not specified. The cake is in the oven now, but I'm sure I'll have to throw it away, having wasted a lot of expensive ingredients (namely, the butter). Disappointed. EDIT: Well, I didn't have to throw it away, but it was a very heavy cake and the crumbs were crunchy. I overbaked it, but it wasn't burnt.
that cake is a little thick to be honest!! less is more!!!
stop with the powered sugar already!!!
Work of art but I pass I have to watch my sugar intake.
just keep your eyes open when eating this and you will be fine.
It is ok I play being a doctor on YT all the time.
Use Allulose instead. It's a natural sugar substitute made from fructose, with zero net carbs. Works just like sugar. It even carmelizes.
Looks good but I think you try to kill all of us with diabetes
Oh, go watch something else.
This show was so much better with Kimball. The the one in the light shirt just seems fake. Sad, used to be a really good show.
Except of course they were both on the show doing the actual work when Kimball was on. He shouldn't have shills making negative comments on ATK. Bitter isn't pretty on him - or anyone for that matter.
@@stepawayful He made the show what it was, it was his show.
@@NYSESTRA Lol ok. So why don't you go watch his show now, instead of ragging on this one. Again, bitterness ain't pretty!
@@stepawayful lmao last time I looked it was a still a free country-maybe you need to go eat some more potatoes ha ha ha ha
@@NYSESTRA Ok Christopher. Sorry your channel is failing so terribly. Maybe it's you! 🤣
Kuh-chhen! Learn that guttural Arabic or Russian "H".
It's a fucking crumb cake, okay. It's not specific to New Jersey 🙄.
Too much sugar is bad for us, right? I would rather watch videos about savory dishes than about sugary treats.
@Jeff, the God of Biscuits Agreed. Bon appétit!
Then go watch um. LOL
I agree with the comment above "All things in moderation"... In comparison to a lot of other desserts, this doesn't seem like too much sugar... A regular cake with frosting or even a Brownie contains more sugar than this... Plus it's not like it is meant for you to eat the entire thing by yourself, hence cutting it up into 12 servings... If you are afraid of sugar why are you watching a video about a dessert?
@@rachelwatley173 In fact, I LOVE desserts. The danger is that I cannot stop having more once I finish one portion. However, the good news is that I manage to remain slim. I wrote my original comment to gauge people's reactions -- it's a mouse trap!
Well, then watch them. No one is forcing you to be here.