Popular recipes for buns with crumb in 7 luxurious variants. Get inspired!

There is nothing better than a delicious dessert for afternoon coffee!

And our 7 recipes for crumb buns are perfect for this occasion.

Would you like a pie with apples, plums, blueberries or rather with pudding?

Either way, not only you, but also your guests will enjoy it.

Enjoy your meal!

Custard bun with crumb

This delicious bun is easy to make, the dough is beautifully soft and it is topped with fresh vanilla custard and a great crumb. Yum!

Ingredients

For the dough:

• 2/3 cup warm milk
• 3 cups plain flour
• 2 and 1/2 teaspoons of dry yeast
• 1/3 cup granulated sugar
• 1 teaspoon of vanilla extract
• pinch of salt
• 1/3 cup butter, room temperature
• 1 medium egg, room temperature

For the surface of the bun:

• 1 package of instant vanilla pudding
• 1 and 1/2 – 2 cups milk for pudding
• 3/4 cup + 2 tablespoons butter
• 2/3 cup sugar
• 1 and 1/2 cups plain flour

Method

1. Heat the milk in a mug in the microwave or in a small pot on the stove.
2. It should be warm but not hot or boiling.
3. Add the flour and dry yeast to a large bowl.
4. Then add sugar and lukewarm milk.
5. Briefly mix everything in a bowl with a kneading hook.
6. Next, add the vanilla extract, soft butter, egg and a pinch of salt.
7. Knead the dough for another 5 minutes until it sticks to the sides of the bowl and has a springy consistency.
8. Use your hands to shape the dough into a ball and place it back in the bowl.
9. If the dough is too sticky, add a little flour.
10. If it’s too dry/crumbly, add a little milk.
11. Cover the bowl with a tea towel, put it in a warm place and let it rise for an hour.
12. Meanwhile, prepare the pudding according to package directions and allow to cool.
13. When the dough is almost risen, prepare the baking pan. When the hour is almost up, line the baking sheet with the higher sides with baking paper or lightly grease it and sprinkle it with flour.
14. Once the dough has risen, remove it from the bowl.
15. Sprinkle the board with a little flour and work the dough briefly with your hands.
16. Then roll out the dough to match the size of your pan and place it in the pan.
17. Let it sit for another 15 minutes.
18. While you wait, preheat the oven to 175 degrees Celsius and prepare the crumble.
19. First put the butter, sugar and flour in a bowl.
20. Then mix quickly with your hands and lightly press everything together to form small crumbs.
21. Set aside.
22. Once the 15 minutes are up, use a spatula or spoon to spread the cold custard evenly over the dough.
23. Then put the crumb on top of the custard layer.
24. Bake the bun on the middle rack for about 35-45 minutes, until cooked through and the crumb is lightly golden brown.
25. Remove the bun from the oven and let it cool before slicing.

Strawberry Shortcake

A light and moist cake with vanilla butter, fresh strawberries and crunchy crumb is the perfect dessert that goes well with afternoon tea or coffee.

Ingredients

• 400 g of strawberries

On a small scale:

• 2/3 cup plain flour
• 5 spoons of cold butter
• 1/4 cup cane sugar

For the pie:

• 1/2 cup softened butter
• 1/2 cup cane sugar
• 3 eggs, room temperature
• 150 ml heavy cream
• 1 and 1/2 teaspoons of vanilla extract
• 1 and 1/2 cups plain flour
• 1 and 1/2 teaspoons baking powder
• 1 pinch of salt

Method

1. Wash the strawberries and cut them into small cubes.
2. Set aside., tear and cut into small cubes.
3. Prepare the crumb.
4. Put the flour and cane sugar in a bowl and mix.
5. Add the cold butter, cut into small cubes.
6. Using your fingers, create small crumbs by rubbing and working the butter into the dry ingredients.
7. Set aside.
8. Preheat the oven to 180 degrees Celsius.
9. Line a cake tin with a diameter of 22 cm with baking paper and lightly grease the edges.
10. Place the softened butter and cane sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment).
11. Beat the butter and sugar with a hand mixer for about 5 minutes, or until the mixture is light and fluffy.
12. Add the eggs one at a time, mixing them in slowly.
13. Add cream and vanilla extract and mix.
14. Add sifted flour, baking powder and salt.
15. Mix on the lowest speed and stop mixing once everything is combined.
16. Pour the butter cake batter into the pan.
17. If necessary, spread it using the back of a spoon or a small spatula.
18. Top with strawberry cubes and then cover with crumble.
19. Bake for 45 to 55 minutes, or until the tip of a knife (or skewer) inserted into the center of the cake comes out clean.
20. Allow to cool completely before removing from the pan.

Rhubarb pie with crumble

This pudding is tender, topped with fresh rhubarb, which goes great with a buttery crumb. Enjoy it too!

Ingredients

On a small scale:

• 260 g plain flour
• 1 teaspoon of baking powder
• 300 g cane sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon of salt
• 170 g of melted butter

For the pie:

• 260 g plain flour
• 70 g of wholemeal flour
• 2 teaspoons of baking powder
• 1 and 1/2 teaspoons of dried ginger
• 1 teaspoon of salt
• 300 g cane sugar
• 170 g butter at room temperature
• 2 teaspoons of vanilla
• 4 large room temperature eggs
• 1 cup buttermilk
• 4 cups chopped fresh rhubarb

Method

1. Melt a tablespoon of butter and grease the bottom and sides of a 33 x 23 cm springform pan.
2. Line the mold with baking paper so that the paper extends over the sides of the mold and brush it with the remaining butter.
3. For the crumble, melt 12 tablespoons of butter in a pan.
4. In a bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt.
5. Add the melted butter to the flour mixture and mix with a spoon until the mixture is crumbly.
6. Preheat the oven to 175 degrees C.
7. Mix plain flour, whole wheat flour, salt, baking powder and ginger.
8. Whisk together.
9. Place the cane sugar, butter, and vanilla in a blender and beat until fluffy, 3-4 minutes.
10. Add the eggs, one at a time, beating after each addition until well combined.
11. Add the vanilla and mix.
12. Add 1/3 of the flour mixture and beat on low speed until the flour is incorporated.
13. Add half the buttermilk, beat until combined.
14. Add half of the remaining flour and beat until combined.
15. Add the remaining buttermilk, beat, then add the remaining flour and beat on low until combined.
16. Scrape the bottom and sides of the bowl and mix on low for another 10-20 seconds to make sure everything is well combined.
17. Put the dough in the mold and use a spatula to spread the dough evenly.
18. Layer the chopped rhubarb evenly over the top of the batter by first spreading half of the rhubarb over the top of the batter, then spreading the entire breadcrumb mixture, then the remaining rhubarb.
19. Place the mold in the oven and bake for 40-45 minutes.
20. The temperature of the cake in the center should be about 94 degrees C.
21. Remove from the oven and let cool in the pan for 30 minutes.
22. Using the baking paper, remove the cake from the pan.
23. Allow cake to cool completely before slicing and serving.

Crumbly bun with blueberries

Serve this wonderful bun with coffee or with a scoop of ice cream or whipped cream for dessert. The combination of a good load of blueberries with spiced butter crumble and sour cream is incredible!

Ingredients

• 1 and 1/2 cups plain flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 8 tablespoons of softened butter
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 and 1/2 teaspoons of vanilla extract
• 2 cups blueberries

On a small scale:

• 1/2 cup cane sugar
• 3/4 cup plain flour
• 1/2 teaspoon cinnamon
• a pinch of nutmeg
• 5 tablespoons of melted butter
• optional: 1/2 cup finely chopped walnuts or pecans

Method

1. Grease a 23cm cake tin.
2. Preheat the oven to 180 degrees Celsius.
3. Mix 1 1/2 cups flour, baking powder, baking soda, and salt in a bowl.
4. Set aside.
5. Beat softened butter with sugar in an electric mixer.
6. Beat for about 3 to 4 minutes until the mixture is smooth and fluffy.
7. Add the egg and beat until smooth.
8. Add sour cream with vanilla and beat.
9. Finally, add the flour mixture and beat on low speed.
10. Spread the dough into the prepared form and sprinkle it evenly with blueberries.
11. In another bowl, combine the cane sugar, 3/4 cup flour, cinnamon, and nutmeg.
12. Stir the mixture with a fork.
13. Add 5 tablespoons of melted butter and mix well.
14. Stir in finely chopped nuts, if using.
15. Sprinkle the crumb mixture evenly over the blueberries.
16. Bake in the preheated oven for 40 to 45 minutes, until the cake is firm and the top is browned.
17. Let cool in the pan for about 10 minutes on a rack.
18. Remove from pan and let cool completely before slicing.

Lemon cake with lemon crumble

This cake with a pleasant lemon taste and lemon crumble is simply incredible! It works great as a delicious breakfast, dessert or as a wonderful treat for even the most demanding visitor.

Ingredients

On a small scale:

• 1 and 1/2 cups plain flour
• 1/2 cup granulated sugar
• 1 tablespoon of lemon zest
• pinch of salt
• 1/2 cup cold butter, cut into pieces

For the cake:

• 1 and 1/2 cups plain flour
• ½ teaspoon of baking soda
• ¼ teaspoon salt
• 1/2 cup softened butter
• 1 cup of sugar
• 3 large eggs, separated into yolks and whites
• 1 teaspoon of vanilla extract
• ½ teaspoon of lemon extract
• 1 tablespoon of lemon zest
• 1/2 cup white Greek yogurt
• 2 spoons of sugar
• ¾ cup lemon curd (recipe below)
• powdered sugar for sprinkling

For the lemon curd:

• ½ cup softened butter
• 2 cups of sugar
• 2 tablespoons of lemon zest
• 1 cup fresh lemon juice
• 4 large eggs

Method

1. First, prepare the lemon curd.
2. In the bowl of an electric mixer, beat the butter and sugar until creamy.
3. Add the eggs one at a time, beating until they are all combined.
4. Whisk in the lemon zest.
5. Blend on medium-low speed.
6. The mixture will look curdled.
7. Transfer the mixture to a microwave-safe bowl.
8. Microwave for 5 minutes, stirring after every minute.
9. Then heat for another 1 to 2 minutes, stirring every 30 seconds.
10. Place a piece of plastic on the bowl and press it directly into the curd.
11. Refrigerate for 2 to 4 hours, or until the curd has cooled and thickened.
12. Preheat the oven to 175 degrees C.
13. Spray a 23 x 23 cm baking pan with nonstick cooking spray.
14. Prepare the crumb.
15. Mix the flour, sugar, lemon zest and salt.
16. Add the cold butter and rub it into the flour with your fingers.
17. It takes a few minutes of rubbing until the butter is incorporated into the flour and the texture is almost sand-like.
18. Now prepare the cake batter.
19. Mix the flour, baking soda and salt in a bowl.
20. In the bowl of an electric mixer, beat the butter and sugar on high speed until creamy, about 3 to 4 minutes.
21. Beat in the egg yolks one at a time.
22. Add the extracts and lemon zest and whisk until combined.
23. Fold in half of the flour mixture and beat until combined.
24. Stir in Greek yogurt.
25. Fold in remaining dry ingredients and beat until combined.
26. In a bowl, beat the egg whites with an electric hand mixer until foamy.
27. Gradually add 2 tablespoons sugar and beat until stiff peaks form.
28. Add the egg white mixture to the cake batter.
29. Spread the dough into a greased baking pan.
30. Layer the lemon curd on top and gently massage it in with a knife.
31. Sprinkle breadcrumbs over the entire cake.
32. Bake for 40 to 45 minutes, or until a tester inserted into the center comes out clean.
33. Remove from the oven and dust the top with icing sugar.

Crumbly bun with apples

This crumb pudding is absolutely luxurious, with loads of apples and the best crumb ever! Try it and see for yourself.

Ingredients

On the bun:

• 3/4 cup plain flour
• 1/4 cup granulated sugar
• 1 teaspoon of baking powder
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon of baking soda
• 1/8 teaspoon salt
• 1/4 cup + 2 tablespoons milk
• 3/4 teaspoon vanilla extract
• 1/4 cup + 2 teaspoons vegetable canola oil
• 1 large egg
• 2 to 3 medium apples, washed, peeled, cored and sliced
• 2 tablespoons of granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon of apple cider vinegar

On a small scale:

• 1/3 cup cane sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon of salt
• 1/2 cup butter, melted and cooled
• 1 and 1/2 cups plain flour

Method

1. Grease and flour a 20 cm springform pan.
2. Set aside.
3. Preheat the oven to 190 degrees C.
4. Prepare the crumb.
5. In a medium bowl, combine both sugars, cinnamon, salt, and flour.
6. Add the melted butter with a fork and mix until the mixture forms crumbs.
7. Set aside.
8. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
9. In a large measuring cup, combine the milk, vanilla, oil and egg.
10. Beat until smooth.
11. Add the wet ingredients to the dry ingredients and mix with a wooden spoon.
12. A few lumps in the batter are fine.
13. Pour the dough into the prepared form.
14. In a medium bowl, toss the apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon, and apple cider vinegar.
15. Set aside.
16. Arrange the apple slices on the dough.
17. Sprinkle the apples with breadcrumbs.
18. Bake the cake for 30 to 35 minutes or until the crumb is golden brown.
19. Leave to cool completely in the tin.
20. Transfer to a serving plate or rack.
21. Slice and serve.
22. Store in a covered container for up to 4 days.

Plum cake with crumble

You will love this delicious coffee dessert, which is made from simple dough, fresh plums and tasty crumbs.

Ingredients

• 800 g of plums, pitted and quartered

For the dough:

• 1 cup plain flour
• 1 teaspoon of baking powder
• 3/4 cup granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 cup butter, at room temperature
• 2 large eggs

On a small scale:

• 1 cup plain flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 cup butter, room temperature

Method

1. Preheat the oven to 177°C.
2. Lightly grease a 23cm cake tin.
3. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour and baking powder.
5. Add the sugar, vanilla extract, lemon zest, butter, and eggs to a mixing bowl and beat on low speed until combined, then increase the speed to medium-high and beat until smooth and creamy, about 2 minutes.
6. Spread the batter evenly into the cake tin.
7. Gently press the plums into the dough.
8. Create a crumb.
9. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and cinnamon.
10. Add the softened butter and beat until everything is combined and your crumb has a coarse, lumpy texture, about 30 seconds to 1 minute.
11. Using your hands, spread the crumb evenly over the plums.
12. Bake for 50 minutes until the top is lightly golden.
13. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the pan.
14. Allow to cool to room temperature before serving.

And how did you enjoy the crumb buns? Write to us in the comments!