Jewish Baker's Crumb Bun Pastry Secrets Reviewed

Experience the ultimate comfort of homemade Crumb Buns featuring a rich, brioche-style dough generously topped with a delectable streusel. This article also features an in-depth review of “A Jewish Baker’s Pastry Secrets,” a cookbook that challenges and inspires every passionate home baker.

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Contents

The Allure of Challenging Baking: Beyond Quick and Easy

While the convenience of quick and easy recipes often wins in the kitchen, there’s an undeniable satisfaction that comes from embarking on a more challenging baking endeavor. It’s those moments when you choose to slow down, immerse yourself in the process, and truly master a recipe that offer the most profound rewards. This is precisely the spirit that drove me to delve into a classic like homemade Crumb Buns and, in parallel, to review a remarkable cookbook that celebrates the art of traditional baking.

I recall my very first cookbook review back in 2007, when I explored a bread-making classic, “The Bread Baker’s Apprentice.” Even then, with my penchant for speedier culinary projects, I cherished the opportunity to sit down with a new book, absorb its wisdom, and push my baking boundaries. It was incredibly refreshing to dedicate time in the kitchen, experimenting with recipes that gently nudged me outside my comfort zone. That experience was not just about baking bread; it was about learning, growing, and discovering the profound joy in a patient, methodical approach to the culinary arts. It taught me that some of the most memorable creations demand a little more of your time and attention, promising a far greater sense of accomplishment in return.

Unveiling “A Jewish Baker’s Pastry Secrets”: A Labor of Love and Legacy

My recent journey with “A Jewish Baker’s Pastry Secrets” brought back those cherished memories of challenging myself in the kitchen. This isn’t a cookbook for the faint of heart or those seeking instant gratification; it is, as its recipes reveal, truly a labor of love. Every page speaks to a deep tradition, offering a glimpse into the heart of authentic Jewish baking.

This remarkable book is the second from the late George Greenstein, a third-generation baker who proudly owned and operated a beloved Jewish bakery in Long Island. George poured over a decade of his life into crafting this manuscript, working on it intermittently until his passing in 2012. After his death, his daughters, Julia and Elaine, along with his grandson Isaac, discovered the completed manuscript and made a heartfelt pact to ensure its publication. Their dedication transformed this cookbook into more than just a collection of recipes; it became a poignant tribute, a way for them to honor his memory, mourn his loss, and celebrate the invaluable culinary wisdom he had imparted. This profound backstory alone makes the book incredibly special, infusing each recipe with a sense of heritage and enduring love.

“A Jewish Baker’s Pastry Secrets” is an exceptionally comprehensive guide, brimming with detailed information for anyone aspiring to master the nuances of Jewish baking. If you’ve ever yearned to delve seriously into this rich culinary tradition, consider this your essential textbook. It doesn’t just provide instructions; it educates, guiding you through techniques, history, and the philosophy behind these time-honored recipes.

A Closer Look at the Cookbook: Details and Insights

To help you decide if this is the right addition to your culinary library, here’s a detailed breakdown:

Number of Photos: None. This is perhaps the most significant departure from modern cookbooks. The complete absence of photos means you won’t have visual cues for what the finished product should look like. While some might find this a drawback, it encourages a deeper engagement with the text. For bakers unfamiliar with traditional Jewish pastries, it necessitates a reliance on the meticulously written instructions and perhaps a quick online search to visualize the results. This approach cultivates a more profound understanding of the process rather than just mimicking a picture.
Difficulty Level of Recipes: Challenging. This is unapologetically a baking book for those who love to bake. Do not expect simple, quick recipes; instead, anticipate the opposite. As an experienced baker, I still find many recipes to be quite intimidating, demanding patience and precision. However, it’s important to note that despite the complexity, the instructions are remarkably clear and easy to follow. Greenstein’s ability to break down intricate processes into manageable steps is a testament to his expertise as a baker and educator. It’s a book that invites you to learn and grow, not just follow.
Availability of Ingredients: Easy. A major advantage of this book is its reliance on readily available, typical baking ingredients. You won’t need to hunt for exotic items or specialized flours, making it accessible for most home bakers, despite the advanced techniques.

Overall Thoughts: Despite the absence of photos, I absolutely adore this cookbook. While it’s true that most recipes are quite involved, often requiring multiple stages and a significant time commitment to reach the final product, I genuinely appreciate the challenge it presents. Every single recipe description is tantalizing, making you want to try them all. This is an invaluable resource for those days when you crave a more immersive baking experience and wish to create something truly exceptional from scratch. It’s a book that builds confidence, skill, and a deep connection to baking traditions.

Other Irresistible Recipes I’m Eager to Try:

Cheese Buns
Babka with Three Chocolates
Cherry Strudel
Portuguese Sweet Bread
Classic-Method Puff Pastry Dough
Cinnamon Danish

Buy A Jewish Baker’s Pastry Secrets on Amazon.

Baking the Perfect Crumb Buns: A Delicious Challenge Worth Taking

With so many incredible recipes beckoning from “A Jewish Baker’s Pastry Secrets,” deciding which one to tackle first was a delightful dilemma. After much deliberation and even a last-minute change of heart, I settled on these magnificent Crumb Buns. My primary reason? They were listed as one of the book’s “easier” recipes, offering a perfect entry point into George Greenstein’s world of traditional pastries without an overwhelming commitment for a first attempt. However, “easier” in this context still means multiple distinct steps and a significant investment of time, a testament to the book’s overall complexity and depth.

But let me assure you, dear readers, every minute of time and every ounce of effort poured into these Crumb Buns is unequivocally worth it. The results were simply divine. These Crumb Buns were so exceptionally good, so utterly irresistible, that after enjoying a few generous samples myself, I quickly had my daughter deliver the majority to a neighbor. It was a necessary preemptive strike, for I knew with absolute certainty that if they remained in the house, my willpower would crumble faster than the streusel topping!

Crafting the Crumb Buns: From Dough to Delight

The journey begins with a sweet yeast dough, reminiscent of a classic brioche. It’s enriched with a generous amount of eggs and butter, which contribute to its incredibly tender crumb and rich flavor. I found it convenient to divide the preparation over two days: making the dough one evening and allowing it to rest in the refrigerator overnight, then shaping and baking the buns the following day. This approach not only fits into a busy schedule but also allows the flavors in the dough to develop more fully, enhancing the overall taste and texture.

While the recipe does involve several steps, the process isn’t as daunting as it might initially appear. The cookbook itself offers an “easier” adaptation for the Crumb Buns: instead of forming individual portions, you bake the entire dough as a large sheet and then cut it into individual pieces after cooling. This simplification is a welcome concession, streamlining the process without compromising on the authentic taste or delightful texture. The expansive streusel topping, a hallmark of a great crumb bun, is prepared separately and then generously scattered over the buttery dough before baking, creating a magnificent crown of golden, crumbly goodness.

These Crumb Buns are ideal for a special breakfast, a leisurely brunch, or an indulgent coffee break. Their rich, tender base and sweet, spiced streusel make them a perfect treat to share with loved ones or to savor as a comforting indulgence. This experience has only fueled my eagerness to explore more from “A Jewish Baker’s Pastry Secrets.” I’ve always wanted to master puff pastry, and I believe this cookbook will provide precisely the guidance and inspiration I need. It’s definitely a valuable addition to my cookbook shelf, promising many more delightful and challenging baking adventures!

Crumb Buns

Author: Deborah Harroun

Prep Time: 1 hour 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour 50 minutes

Servings: 18 servings

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A rich dough is made into a crust that is topped with lots of streusel in these Crumb Buns. Plus a review of A Jewish Baker’s Pasty Secrets.

Ingredients

Bundt Dough

1/2 cup 4 fluid ounces warm water
2 1/2 tablespoons 21 grams active dry yeast
1 cup 8 fluid ounces milk, at room temperature
3/4 cup 5.25 ounces sugar
3/4 cup 6 ounces unsalted butter, diced
3 eggs
6 cups 29 ounces bread flour or unbleached all-purpose flour
1/4 cup 1 ounce nonfat dry milk
2 1/4 teaspoons kosher salt
2 teaspoons vanilla extract
1/4 teaspoon ground cardamom

Butter Streusel

1/2 cup 3.9 ounces packed brown sugar
1/2 cup 3/5 ounces granulated sugar
1 cup 8 oz unsalted butter, cubed
2 to 2 1/2 cups 8.5 – 10.5 oz unbleached all-purpose flour
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract

Crumb Buns

1 1/2 lb portion of the Bundt Dough
full recipe of the Butter Streusel
1/4 cup unsalted butter melted
powdered sugar for topping

Instructions

For the bundt dough:

In the bowl of a stand mixer (or in a large bowl) sprinkle the yeast over the warm water to soften. Let it sit for a few minutes. Add the milk, sugar, butter, eggs, flour, dry milk, salt, vanilla and cardamom. Gently pulse the mixer on and off a few times to combine the ingredients, then mix until all of the ingredients come together. Switch to the dough hook and continue to beat together until the dough starts to come away from the sides of the bowl. Knead until the dough is silky and elastic, 8-10 minutes.
Oil a large bowl and add the dough. Turn to coat, then cover the bowl and allow the mixture to rise until it has doubled in volume, about 45 minutes.
Turn the dough out onto a floured work surface. Cut off a 1 1/2 lb portion of the dough, and save the rest of the dough for another use.

For the Butter Streusel:

Using a stand mixer fitted with the paddle attachment or using a food processor, mix together the brown sugar, granulated sugar, butter, 2 cups of the flour, salt, cinnamon, nutmeg and vanilla. Pulse the mixer only until combined – you don’t want to cream the butter, but just combine the ingredients. Begin to add the remaining flour to the mixture, 1 tablespoon at a time, until the mixture comes together when you pinch it between your fingers. (This can be refrigerated if covered for up to 4 weeks.)

Make the crumb buns:

Line a half-sheet pan with parchment paper. Roll the dough out one inch larger than the sheet pan. If the dough shrinks back, allow it to sit for 5 minted then try rolling it again. Fold the dough in half width-wise, and then in half again lengthwise. Gently pick up the dough and transfer it to the sheet pan. Open the dough and fit it into the pan. If the dough has shrunk, gently use your fingers to stretch the dough to the edges.
Brush the dough with the melted butter. Use your fingers to squeeze the streusel into large clumps. Sprinkle the streusel over the melted butter.
Let the pan sit until the dough doubles in volume, about 45 minutes.
Preheat the oven to 350ºF. Bake the dough until browned, 25-35 minutes. Cool on a rack for 10 to 15 minutes, then remove from the pan.
When cooled, cut into three rows across and six rows down to make 18 pieces. Sift powdered sugar over the top.

Recipe Notes:

recipe source: A Jewish Baker’s Pastry Secrets

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I received this book from Blogging for Books for this review, but all opinions are my own. This post contains affiliate links. If you purchase an item from Amazon from the link Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!