Sweet Crumb Topping

Preparation info

  • Difficulty

    Easy

  • Makes

    2¼ cups

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

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) (all-purpose) flour
  • 1 cup (8 oz/250 g) sugar
  • 6 tablespoons (3 fl oz/90 ml) canola oil
  • 1 vanilla bean

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.