- POSTED: 10 Oct 2013 12:41
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First there was the Cronut, now there's the Dosant and the Crodough. Londoners, it seems, just can't get enough of their doughnut-croissant crossovers.
LONDON - First there was the Cronut, now there's the Dosant and the Crodough. Londoners, it seems, just can't get enough of their doughnut-croissant crossovers.
The craze was dreamed up earlier this year by French chef, Dominique Ansel at his bakery in New York but 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.
Made from laminated dough, it is flattened and folded into countless layers. It 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," she told AFP, as a queue 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."
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.