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Epicurious

Graham Cracker Crumble

Donuts are still new enough to me that I see ideas for toppings in just about everything. Fleshing out odd pairings is one of my favorite pastimes. It’s that type of excitement you can pursue for days and weeks and months and then, right when you think you’re out of ideas, something genius comes along that makes all the effort entirely worth it. Here are several of BabyCakes NYC’s most popular donut toppings. Some require Vanilla Icing to get them to adhere to the donut. In every case, I find it is easiest to put the mixture in a wide bowl so that dunking the cakes isn’t too much of a fuss.

Recipe information

  • Yield

    enough for 12 donuts

Ingredients

4 graham crackers (see page 79)
1/4 cup vegan sugar
1/4 cup vegan gluten-free chocolate chips
Vanilla Icing (page 127)

Preparation

  1. Place the graham crackers, sugar, and chocolate chips in a food processor and pulse until all ingredients are crumbled to the consistency you desire. Dip the donut in Vanilla Icing, then roll it in the graham cracker crumble.

Cover of the cookbook featuring gluten free vegan donuts with coconut.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.
TagsAmericanGraham CrackerChocolateVeganGluten FreeDairy FreeNo-CookFood ProcessorCookbooks
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