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      Streuseling final

We love this sweet, slightly crunch challah topping.  It makes challah tastes like cake! Use any challah dough you like to make the dough; form the dough into a loaf or roll,  and then streusel it up!  Bake as called for in your dough recipe. This recipe makes enough for 2 medium challahs. Just double or triple as necessary. Enjoy!    Watch us STREUSELING  on video 


1 cup flour
1 cup granulated sugar
1 /2 cup non-dairy butter substitute or oil- such as canola or safflower
1 teaspoon cinnamon
1 tiny pinch of salt
Optional: 1 teaspoon vanilla extract  or  a pinch of vanilla powder           


Combine ingredients  with mixer on slow speed, or with your fingers-- to create a crumb (sand-like) consistency.
If time, refrigerate for half an hour.
Sprinkle on challah right before baking. Gently press into dough                                                                                                                                                        
Notes Optional additions: 1/2 cup chopped pecans; 1/2 cup craisins 

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