Streusel Topped Challah

Sometimes, just a simple topping can be a recipe-changer.  This simple streusel topping transforms my Simply the Best Challah Recipe…ever! into something extraordinary.  It adds a delicious sweetness and texture that is unique and oh, so decadent.

Since this streusel challah uses the same dough recipe, I can produce two different types of challah with the same dough.  I top some of the challah with the streusel topping and leave some of the challah dough as is.

Often, when I prepare a recipe of the streusel topping, I place the left-overs in a plastic zipper bag and freeze it on a freezer door shelf.  I then top next week’s Friday night challah with the leftover streusel.

streusel challah

 

INGREDIENTS

one recipe of  Simply the Best Challah Recipe…ever!

1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup oil
1/2 teaspoon cinnamon
1/2 teaspoon vanilla sugar (optional)

 

DIRECTIONS

Combine streusel ingredients using a large fork, wooden spoon, pastry blender or food processor s-blade.  Texture of streusel should resemble coarse crumbs.  If crumbs are not coarse enough, add a few more drops of oil.  If crumbs are too coarse, add a bit more flour.

Prepare  Simply the Best Challah Recipe…ever! dough according to blog post instructions. Braid challah loaves or form pull-apart challah by creating challah roll twists and placing them side by side.

Press streusel topping into crevices between braided logs or challah roll twists.

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