Advertisement
Sweet Crumb Topping
- Makes
2¼ cups
- Difficulty
Easy
By Kim Kushner
Published 2015
This divine sweet topping is made using the tiny seeds found inside a vanilla bean pod—in other words, real vanilla. It is fantastic strewn over challah: brush the risen loaves with egg wash as directed, then sprinkle the topping evenly over them.
Ingredients
1 cup 5 oz 155 g 1
Method
In a bowl, combine the flour, sugar, and oil. Use a sharp knife to split the vanilla bean open lengthwise, then use the knife tip to scrape the seeds into the bowl. Use your fingers to incorporate the ingredients to form a nice crumbly topping. The topping will keep in an airtight container at room temperature for up to 1 month.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe