Delicious New York Crumb Buns

If you’ve ever walked into an old-school New York Jewish bakery, you know these crumb buns. A pillowy, enriched yeast dough gets buried under a thick layer of buttery, cinnamon-scented crumbs made with almond paste for that signature deli flavor and crunch.

The almond paste in the crumb topping is what separates these from generic crumb cake. It adds a subtle marzipan note and helps the topping form into proper craggy chunks rather than fine sandy crumbs. Don’t substitute almond extract, it won’t give the same texture.

Two full rises develop the soft, slightly sweet bread underneath. The dough rises once in bulk, then again after shaping and topping with crumbs. This double-proof gives the buns their light, airy interior that contrasts with the dense, sweet crumb on top.

Pro Tips

• Bring all dairy and eggs to room temp before mixing, cold ingredients slow yeast activity and inhibit rise.
• Brushing the dough with milk before topping helps the crumbs stick and gives a softer crust.
• Cover the buns loosely during the second rise, plastic wrap pressed flat will pull off the crumbs.
• Cool slightly before serving, the crumb topping firms up as it cools and slices cleanly.
• Store in an airtight container at room temp for up to 3 days, or freeze whole buns wrapped in foil.

Variations

• Swap the almond paste for marzipan if you can’t find paste, the texture is slightly different but the flavor is similar.
• Top with sliced almonds along with the crumbs for added crunch and visual appeal.
• Drizzle a powdered sugar glaze over the cooled buns for a sweeter, bakery-window finish.