It’s pretty hard to imagine the best smell in the world. You only really know when it has permeated the room, a perfume so intense you hope it’s seeping into the couch. It. is. butter crunch.
It’s the beautiful complexity of the simplest of ingredients. Butter + Sugar + Flour. and sea salt & citrus.
Butter Crunch in a nutshell is a crumble-y, streusel-y goodness usually found on the top of streusel and crumbles. It’s the part you always want more of.
I usually make mine in a super large batch, as it freezes well, at every stage of the process.
yield: a lot …4-6 Quarts
*Important to have all your ingredients frozen, which allows the butter to form small air pockets in the butter crunch. The high amount of butter in the crunch makes it really “short”.
Butter 500g, cubed
A.P. Flour 600g
Sea Salt 2 tsp.
Citrus Zest, as desired (usually, one of each, lemon, orange, and lime) but you can use whatever you prefer and in what amounts. today, i only had lemon & lime, orange you glad?
**Obvious other ideas, just cinnamon. Dehydrated Strawberry & Cardamom. Lemon Poppy. you get it.
Freeze All ingredients. Process in robocoup (or whatevs) in batches. until frozen butter resembles very small peas.
Divide into 2 half sheet trays and bake 325 until golden brown about 25 minutes. Let cool 10 minutes, break up with spatula. Turn off oven and let dry out in residual heat.
Cool completely before processing more & before storing.
**You can freeze the butter crunch at any point during the process if you want to bake it another day.
I recommend baking one tray at a time in your home oven, for even baking. But, you do you.