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.
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.
© 2015 All rights reserved. Published by Weldon Owen.