Cronut, Crodough, Dosant, Duffin: London in hybrid confection craze


First there was the Cronut. Now there is the Dosant and the Crodough, too. Londoners, it seems, just can’t get enough of their doughnut-croissant crossovers.

From hip east London to tea rooms, cafes and sky-rise restaurants, the high-calorie hybrids are flying off the shelves like proverbial hot cakes.

The craze was dreamed up earlier this year by French chef Dominique Ansel at his bakery in New York, but across the Atlantic it has taken on a life of its own.

Jennifer Rinkoff, the fourth generation of her family working in their bakery in east London, claims to have been the first to import the doughnut-croissant into Britain. She worked for three days with a 100-year-old family dough recipe to perfect what she calls a Crodough — the name Cronut already having been trademarked in the U.S.

Made from laminated dough, flattened and folded into countless layers, the Crodough is deep-fried and then filled with a choice of custard, raspberry coulis or toffee apple crumble.

“I saw on Twitter that people were asking where they could get a Cronut in London,” Rinkoff said as a line began to form in the small bakery. “So I played with the dough, and by the third day it was exactly how I wanted it.”

Among those eyeing up the fresh, warm Crodoughs lining the counter was Abi, a 19-year-old student who only gave her first name, and who heard about the phenomenon online.

“We decided to hunt them out, and they are just so tasty we had to have them. It’s like a custard explosion, like donut and croissant together — what more could you want?” she asked.

Rinkoff started off baking just a few Crodoughs as a trial, but now sells about 200 a day.

“I wanted to inject a new trend into the business. I think it’s maybe more of a craze at the moment, but I don’t think it’s a fad — I want it to be the next cupcake,” she said.

In London’s fast moving culinary world, the more-ish mash-up has already made its way from backstreet bakery to high-rise dining.

At the Duck and Waffle restaurant, located on the 40th floor of the new Heron Tower skyscraper in the City of London, a Dosant has been added to the Sunday brunch menu. Resembling a croissant, the Dosant is deep fried, rolled in caster sugar then stuffed with Chantilly lemon custard and sprinkled with chocolate.

For those who can stomach its sickly sweetness, this heart attack-inducing pastry has the lure of exclusivity.

“There were lots of friends and bloggers and people like that who really wanted to try it but weren’t in New York,” said executive chef Daniel Doherty. “We do a limited number, first-come first-serve. It’s through Twitter and Facebook and things like this — it makes people feel in the know and part of something.”

Hybrid treats are also sold at Bea’s of Bloomsbury alongside brightly colored cupcakes, another U.S. import, made popular by the hit TV series “Sex in the City.” Then there is the Townie, a tart-brownie, as well as the Duffin, a muffin-doughnut filled with fresh jam, dipped in butter and coated in sugar.

“There are die-hard Duffin fans who come in for their fix every morning, and the Townie is more of an afternoon treat,” said Courtney King, manager of the Bea’s tea room, near St. Paul’s Cathedral.