Post by meemo on Sept 2, 2010 8:55:48 GMT -5
I havent made these yet but they sure sound good.
Tuesday, August 31, 2010Cream Cheese Crumb Buns ~
Cream Cheese Filling:
1/2 lb. (one 8oz package) cream cheese, softened (I tend to zap mine in the microwave for about 35 sec)
3 T. unsalted butter, softened
2 T. Sugar
1 large egg yolk, at room temperature (try it, you'll see the difference)
1/2 t. vanilla extract
Crumb Topping:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
2 t. baking powder
1/2 cup (1 stick) unsalted, butter softened and cut into small pieces
Buns:
1 1/2 c all-purpose flour
1 t. baking powder
1/4 t. salt
1/2 c. solid vegetable shortening
1/2 c. sugar
2 large eggs, at room temperature (this does make a difference, trust me)
Preheat oven to 350 degrees.
Grease and lightly flour 16 large muffin cups. (I use 2 muffin pans for a total of 24 conventional muffins.
To make the filling:
In a medium-size bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar, egg yolk, and vanilla, and beat well. Set aside.
To make the topping:
In a large bowl, mix together the flour, sugar, and baking powder. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
To make buns:
In a small bowl, combine the flour, baking powder, and salt.
Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the shortening and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients, in two parts, alternating with the milk and beating until well incorporated. Spoon the batter into the muffin cups. Bake for 10 minutes.
Remove from the oven, and working quickly but carefully, place a tablespoon of the cream cheese filling in the center of each bun and press it down gently (I tend to crack the already cooked crust right in the center prior to spooning in the filling) with the back of a spoon. Sprinkle the crumb topping over the cream cheese, covering the top of the bun and being sure to keep the crumbs within the muffins cups.
Cook an additional 13 minutes.
Allow 30 minutes to cool before serving.
Tuesday, August 31, 2010Cream Cheese Crumb Buns ~
Cream Cheese Filling:
1/2 lb. (one 8oz package) cream cheese, softened (I tend to zap mine in the microwave for about 35 sec)
3 T. unsalted butter, softened
2 T. Sugar
1 large egg yolk, at room temperature (try it, you'll see the difference)
1/2 t. vanilla extract
Crumb Topping:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
2 t. baking powder
1/2 cup (1 stick) unsalted, butter softened and cut into small pieces
Buns:
1 1/2 c all-purpose flour
1 t. baking powder
1/4 t. salt
1/2 c. solid vegetable shortening
1/2 c. sugar
2 large eggs, at room temperature (this does make a difference, trust me)
Preheat oven to 350 degrees.
Grease and lightly flour 16 large muffin cups. (I use 2 muffin pans for a total of 24 conventional muffins.
To make the filling:
In a medium-size bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar, egg yolk, and vanilla, and beat well. Set aside.
To make the topping:
In a large bowl, mix together the flour, sugar, and baking powder. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
To make buns:
In a small bowl, combine the flour, baking powder, and salt.
Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the shortening and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients, in two parts, alternating with the milk and beating until well incorporated. Spoon the batter into the muffin cups. Bake for 10 minutes.
Remove from the oven, and working quickly but carefully, place a tablespoon of the cream cheese filling in the center of each bun and press it down gently (I tend to crack the already cooked crust right in the center prior to spooning in the filling) with the back of a spoon. Sprinkle the crumb topping over the cream cheese, covering the top of the bun and being sure to keep the crumbs within the muffins cups.
Cook an additional 13 minutes.
Allow 30 minutes to cool before serving.