What happens when you crossbreed a croissant and a doughnut? You get something called a "cronut." Grub Street explains that starting today they'll be available at Dominique Ansel Bakery in New York City. They're "made from pastry dough that's been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar," and then "filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar." [GSNY]
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