Go Ahead, Make Your Own Cronut

Copying this column is not the same as copying famous pastries.

This is not a Cronut.

Photographer: Ben Stansall/AFP/Getty Images

I’ve never braved the line at Dominique Ansel Bakery in New York to buy a Cronut. My interest in doughnuts is low; my interest in lengthy lines, nonexistent. I had happily resigned myself to never tasting the much-lauded foodstuff when I came across something advertised as a “Croissanut” at an airport bakery. I tried it. It tasted like a very oily croissant. I tried the version at my local farmers market last summer. Much better, but still, basically, an oily croissant. However, if I should, for some reason, crave layers of buttery, flaky pastry strongly infused with the flavor of vegetable oil, I can now get one at all sorts of places, without standing in line for hours.

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