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