Cronuts, as you may recall, were invented in May 2013 by New York pastry chef Dominique Ansel. The ridiculously-hard-to-make pastries sold out as quickly as Ansel could make them, and inspired a nationwide craving for Cronuts.
Several local bakeries and restaurants have tried their hand at the tricky croissant-donut hybrid. The best I found was in a dessert at Final Cut Steakhouse in Kansas City, Kan. that topped hot, homemade croissant donuts with butter pecan ice cream and cinnamon anglaise.
How does Dunkin’ Donuts’ Croissant Donut compare? I tried one this morning — here’s a quick review.
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Price: $2.49 plus tax.
Presentation: In a brown paper bag with a handful of recycled paper napkins.
Appearance: Slightly taller than a regular donut, with a hexagonal shape. Transparent white glaze coats the exterior.
Texture: The Croissant Donut is sticky on the outside, with layers of air pockets on the inside. It’s not as flaky as a croissant, and it doesn’t melt in your mouth like a really good glazed donut would. The interior is a little bit dry and chewy — it’s more white bread-like than croissant-like. And unlike a Cronut, it’s not filled with cream.
Flavor: It tastes like a less sweet version of a glazed donut.
The verdict: The Croissant Donut is basically a chewier version of a glazed donut with air pockets inside. It’s not bad, but if what you really want is a Cronut, you’re better off booking a trip to Dominique Ansel Bakery in New York or making your own. Here’s the recipe, which Ansel released last month.
Contact Sarah Gish via email at firstname.lastname@example.org or tweet @sarah_gish.