'Cronuts' are all the rage at NYC bakery

'Cronuts' are all the rage at NYC bakery

Credit: Getty Images

A tray of croissant-doughnut hybrids, known "cronuts", are seen at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May.

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by KING 5 News

KING5.com

Posted on June 11, 2013 at 10:08 AM

Updated Tuesday, Jun 11 at 11:33 AM

A New York City bakery's latest creation -- a donut-croissant hybrid -- has become a must-have in the Big Apple and it's spawning plenty of imitators.

Dominique Ansel Bakery in Soho introduced "Cronuts" in May. There is such demand for it that some people have to get on a pre-order list while others wait in line some two hours, according to the bakery's website. You can also order a large batch of 50, but you need to do it a month in advance.

They take up to three days to make. Once cooked, the Cronut is rolled in sugar, filled with cream and topped with a glaze.

Other bakeries around the country are presenting their own takes on the Cronut, a name that the Dominique Ansel Bakery has reportedly trademarked. A name other bakeries are coming up with is the doissant.

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