Dessert: United States – New Jersey – New Jersey Crumb Bun

Serving Size: 12

Approximate Time

Prep 45 min

Cook 28 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- Dough
- 4 cups (500 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 2 1/4 tsp (7 g) instant dry yeast (1 packet)
- 1 tsp (6 g) fine sea salt
- 1 cup (240 ml) whole milk, warmed to 100–110°F (38–43°C)
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 2 large eggs, approx. 100 g total
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) vegetable oil or additional melted butter for greasing

- Crumb Topping (very generous)
- 3 cups (375 g) all-purpose flour
- 1 1/4 cups (250 g) packed light brown sugar
- 2/3 cup (135 g) granulated sugar
- 1 1/4 cups (285 g) unsalted butter, cold and cut into small cubes
- 2 tsp (4 g) ground cinnamon
- 3/4 tsp (4 g) fine sea salt

- Egg wash and optional glaze
- 1 egg, beaten, approx. 50 g (for egg wash)
- 1 tbsp (15 ml) water
- Optional simple glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp (30–45 ml) milk

Instructions

Short Description:
A rich, slightly dense sweet bun topped with a famously generous, thick crumb streusel — a classic New Jersey bakery favorite. The bun's enriched base supports a substantial, buttery crumb that bakes into large, crunchy clusters.

Regional Notes:
This New Jersey variation is defined by an unusually large, substantial crumb topping and a denser cake-like bun base compared with lighter, flakier crumb buns elsewhere. Bakeries across New Jersey use a higher crumb-to-dough ratio so each bite has a pronounced streusel presence.

1. Make the crumb topping first so it can chill: in a large mixing bowl combine 3 cups (375 g) flour, 1 1/4 cups (250 g) brown sugar, 2/3 cup (135 g) granulated sugar, 2 tsp (4 g) cinnamon, and 3/4 tsp (4 g) salt. Toss in cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry mix until large, irregular crumbs form (pea- to walnut-sized). Refrigerate the crumb topping while you prepare the dough.
2. In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 4 cups (500 g) flour, 1/3 cup (67 g) granulated sugar, 2 1/4 tsp (7 g) instant yeast, and 1 tsp (6 g) salt. Whisk briefly to blend.
3. In a separate bowl whisk together warmed 1 cup (240 ml) milk, 1/2 cup (120 g) sour cream, 6 tbsp (85 g) melted butter, 2 large eggs (approx. 100 g), and 1 tsp (5 ml) vanilla until homogeneous.
4. Add the wet ingredients to the dry ingredients and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead 5–7 minutes until the dough is smooth and slightly tacky but not sticky. If too sticky, add flour 1 tbsp (8–9 g) at a time; the final dough should be slightly firm to the touch (denser than a light brioche).
5. Transfer dough to a lightly oiled bowl (use 2 tbsp (30 ml) oil or butter), turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until about doubled, 60–90 minutes.
6. Line two baking sheets with parchment or lightly grease a 9x13-inch (23x33 cm) pan if you prefer larger pull-apart buns. Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 12 equal pieces (each about 90–100 g). Shape each piece into a tight round by folding edges under and rolling.
7. Place shaped rounds on the prepared baking sheets about 2 inches (5 cm) apart (or arrange in two staggered rows in the 9x13 pan). Cover loosely with lightly greased plastic wrap or a towel and let rise about 30–45 minutes until puffy (they do not need to double again).
8. Preheat oven to 350°F (175°C) with rack in middle position.
9. Prepare egg wash by whisking 1 beaten egg (approx. 50 g) with 1 tbsp (15 ml) water. Brush each bun lightly with egg wash — this helps the crumb adhere.
10. Remove the chilled crumb topping from the refrigerator. Generously mound the crumb onto each bun, pressing lightly so large clusters stick; aim for about 1/4–1/3 cup (40–55 g) crumb per bun for the New Jersey-style thickness. Reserve any extra crumb for baking alongside the tray (it bakes into delicious clusters).
11. Bake at 350°F (175°C) for 22–28 minutes, rotating pans halfway through, until the buns are golden, the crumb is set and crisp, and an inserted skewer into the bun center comes out clean. If the crumb is browning too quickly, tent loosely with foil for the last 5–10 minutes.
12. Cool the buns on a wire rack for at least 15 minutes. If using optional glaze, whisk 1 cup (120 g) powdered sugar with 2–3 tbsp (30–45 ml) milk to a pourable consistency and drizzle over cooled buns.
13. Serve warm or at room temperature. Store in an airtight container at room temperature up to 2 days or freeze individually wrapped for up to 1 month. Reheat briefly at 300°F (150°C) to refresh the crumb before serving.