Streusel Topping

From "The Professional Pastery Chef" by Bo Friberg. Fantasic pastry book.

• Ready In: 10 mins
• Yields: 600 g

Ingredients

• 85  g brown sugar
• 85  g white sugar
• 155  g unsalted butter
• 2 1⁄2 teaspoons cinnamon
• 1  teaspoon salt
• 1⁄2 teaspoon vanilla
• 255  g bread flour

Directions

1. mix together well.
2. I put in a ziplock bag and store in the freezer , then pull it out as I need it.