SWEET BREADCRUMBS FOR TOPFENKNOEDEL
These buttery crumbs provide a textural contrast in our Topfenknoedel with Stewed Red Plums. Make them first so they can cool, as they are used in the batter and sprinkled on top of the dumplings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3/4 cup
Number Of Ingredients 3
Steps:
- Pulse brioche in a food processor until fine crumbs form (you should have 1 cup breadcrumbs).
- Melt butter in a medium skillet over medium heat. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in sugar. Transfer to a bowl, and let cool slightly. Stir to break up any lumps. Let cool completely. Breadcrumbs can be stored in an airtight container for up to 2 days.
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