What do you get when you combine a croissant with a doughnut? The answer is the new treat from New York City, the cronut. The owner of Dominque Anzel Bakery is responsible for this new creation. The cronut is shaped like a regular doughnut but it is comprised of several layers of croissant dough. It is deep fried and then stuffed with vanilla cream. The outside has a flaky texture, while the inside is soft and airy. Finally, it is rolled in sugar and covered with a glaze.

Right now, New Yorkers are lining up from early in the morning to get their cronuts. The bakery often sells out by eight o’clock. That is even with a limit of six per person.

cronut 2

At the moment, cronuts are only available at Dominique Anzel Bakery, or you can make them yourself. (Here’s the recipe.) Let’s hope the idea spreads fast. I am ready for cronuts in my area too.