When Simon Underwood and Matthew Garrett opened Doughnut Party in 2017, they already had years of doughnut making under their belts. The pair had been selling their uniquely flavoured treats at farmers markets around Edmonton as Moonshine Doughnuts since 2012.
That experience paired with canny, pop-inflected branding has paid off. Doughnut Party now has five stores across Edmonton and Calgary and show no signs of slowing down.
Their flavours rotate monthly, but since Doughnut Party opened its doors, one offering has consistently been their most requested by customers: their B’day Cookie Crumble doughnut.
Underwood and Garrett share the recipe for their delectable cookie crumble so that you can pile it onto your favourite treats — on your birthday or any day of the year.
B’day Cookie Crumble Topping Recipe
Ingredients
- 1½ cups white sugar
- 6 tbsp brown sugar (packed)
- 2½ cups pastry flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup rainbow sprinkles
- ⅔ cup oil
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 300ºF.
- Mix all dry ingredients in a mixer fitted with the paddle attachment.
- Add wet ingredients and mix to combine.
- Mixture should be dry and crumbly.
- Spread out and compress mixture on a parchment lined baking sheet.
- Bake for 15 minutes until the kitchen smells like Doughnut Party and the edges are golden brown.
- Allow to cool and then gently crumble. The longer you wait to crumble your finished product, the larger your chunks will be!
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