The dryness that afflicts most crumb buns comes from using too lean a dough as the foundation and/or from baking it too long at too low a temperature. With this in mind, I decided to make them using a method more like the one for focaccia and not separate the dough into individual buns before baking. After successfully jumping that first hurdle, I incorporated an idea from a German coffeecake called Butterkuchen or butter cake: I poked some shallow indentations in the unrisen dough and dotted in a little more butter for the dough to absorb while proofing and then baking under the crumbs. I think these really deserve their name—try the recipe and let me know if you agree.