a new goodie

croknot not the cronut

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It seems like hybrid goodies are on the rise. The one that is still all the rage among my friends is the cronut, but I am about to blow your mind with a croknot and then a doissant. Let’s start at the basics.

First you have a croissant. A croissant is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape. Then, you have a donut or doughnut, a type of fried dough confectionery or “dessert” food, which is likely consumed at breakfast. Now that we’ve established what a croissant and donut are, put them together and you get a cronut. The cronut is a beautiful thing. A cronut is the brand name of a croissant-dounut pastry sold by Dominique Ansel Bakery in New York City, conceived by chef Dominique Ansel.The pastry is made by frying a laminated dough in grape seed oil, which is then sugared, filled, and glazed. Amazing, as you can imagine.

Now, we have something even more awesome called the croknot! A croknot is the same thing as a cronut, but it’s for all you bacon lovers out there. Adding together both the croissant, which is rolled out and then tied in a knot, with bacon then it is deep fried like a donut. Too bad Minneapolis is the only place you can find these bad boys…

Our nation’s capital built its own donut/croissant hybrid, the doissant. You can find this baked good at D.C bakery Chocolate Crust. The doissant mimics Ansel’s sensation with the chocolate hazelnut croissant donut creation pictured at right.

I haven’t done the taste test (yet) to see how these stack up with the cronut and the croknot, but does that even matter?