"Ceil Wallace" > wrote in message
nk.net...
> When I make streusel using butter, flour, sugar (brown or white) and
> cinnamon it never comes out like the streusel I get on cakes and buns from
> the bakery. Mine gets a bit crisp while the bakery streusel is nice and
> soft and is formed in little round clumps rather than loose and granular
> like mine. Is there a specific technique or what am I doing wrong?
>

Maybe the bakery one gets soft over time because it has alot of brown sugar
(which attracts moisture). I don't know. Personally, I think streusel should
be crisp, not soft. I don't care for it soft.
Try asking the bakery what they use?

kimberly