We started with leftover doughnuts and ground them into fine crumbs. We spread these crumbs out on parchment-lined baking pans, toasted them at 300°F for 30 minutes, and then let them cool on the pans. We ground the toasted crumbs to a finer state in a food processor. We mixed 1 part of the toasted and ground doughnut crumbs with 3 parts sugar to create doughnut crumb sugar. The initial idea was to make a sugar for coating doughnuts. The benefit of having it on hand is we can use it in other applications: from doughnut shortbread 2.0 to doughnut crumb baklava to doughnut crumb pie crust to the sugar used in our new-fashioned doughnuts. The possibilities are endless.
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