Wow. I’ve been away from blogging so long I almost don’t remember how to do it. Not that I was particularly good at it, but I do feel responsible to make sure to provide the recipes with some company in the form of writing. So, Jane-The-Virgin-style, let me catch you up with what’s been happening aka excuses why I’ve been procrastinating: uni started two weeks ago, and since then we’ve been immersed in training for clinics which has been hard most of the time and boring the rest, it doesn’t make any sense, and then I’m looking for a dental assistant job because everybody has/has had one, and then there’s my brother and stuff. But. I have been making food. Regardless of the results, it’s therapeutic and calming while working with my hands; much unlike holding a drill and literally making a hole in people’s skulls.
Funny story, during the first week our course coordinator had us write in on this virtual blackboard thing the things that concerned us the most going into patient clinics. Literally, the most popular result was… manslaughter. Then it was HIV and getting sued. We sure are a confident bunch, as you can tell. I’ve definitely learned in my time in clinics that the more I suck, the more I appreciate the times where I don’t suck.
Going back to the food (lol), project crumb bun was a long time coming. Sure, I’ve had lots of crumb cakes, but have been intrigued for time now by how the texture of a yeasted bread would work with a thick layer of crumbly topping. I’m glad I tried, because we’re kind of obsessed with them right now. The light cinnamon flavour combined with the tangy, juicy fruit laced with a hint of lemon is to die for, like, this is really good (my mum said so too so it’s true).
Plum crumb buns (makes 12)
For the bun part:
78g lukewarm water
7g dry instant yeast
1 egg + lukewarm milk = 100g
58g unsalted butter
220g all purpose flour plus extra
For the crumb part:
80g unsalted butter, cubed and cold
60g sugar (can be mixture of white & brown)
pinch of salt
1 1/2 tsp cinnamon
For the plums:
1-2 tbsp sugar
zest & juice of 1/2 lemon
First activate the yeast in the lukewarm water, with a pinch of the sugar in the recipe, whisk briefly and let bubble for 5 minutes. Add in the rest of the ingredients except the room temperature butter. Mix until it becomes a homogeneous mixture, about 4 minutes. If it’s too sticky to form a ball of dough, add extra flour a tablespoon at a time, stop when the dough no longer sticks to the sides of the bowl but is still moist. With the mixer on, add the butter bit by bit, then continue mixing until a smooth, stretchy dough is formed. Take the dough out and turn it to tuck it in, lightly grease the bowl and put the dough back in. Cover and proof in a warm place until it doubles in size, about an hour.
To prepare the plums, de-stone and slice them into thin slices. Toss with the other ingredients until the juices start to come out. Set aside.
To make the crumb topping, mix together the dry ingredients. Either with your fingertips or on a mixer, incorporate the cold bits of butter quickly just until the mixture resembles wet sand. Refrigerate.
Grease (and line if you like) a tin that measures approx. 20 x 25cm (or similar area). Roll out the proven dough on a lightly floured surface to the size of the pan, then transfer it into the pan, pressing in the corners. Cover and proof again for about 45 mins. Start preheating the oven to 180C at 35 mins.
Drain the plums and spread them in a single layer on top of the dough. Sprinkle the crumb topping evenly on top and bake for approx. 40 minutes or longer, until the top, as well as the bottom, are nice and golden (no soggy bottom). Cool at least 30 mins before portioning and serving. Drizzle with a simple lemon juice-icing sugar icing if desired.