Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I always sprinkle this crumb topping liberally on my babkas. It is a simple mix of flour, sugar and margarine. It lends texture and crunch to the babka crust. I also use it on my rugelach for the same reasons. Making blueberry muffins the other day, I decide to shake some over their tops before baking. The crumb topping is a nice finish to many coffeecakes, too.
I've begun each of the babka videos making this topping. I find the hand held beater the best way to make the crumb light without clumping. A paddle mixer attachment will make a paste that is difficult to breakup. If you don't have a hand held mixer, use a pastry cutter or your fingertips to gently work the ingredients together. Check out the videos!
|Number of servings:||enough for 2 babkas|
|Main Ingredient(s):||Flour - Unbleached All Purpose|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Combine the ingredients in a bowl. Using a hand held mixer, blend the ingredients to form a fine crumb. Set aside until ready to use. Freeze or refrigerate any leftovers for future use.
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