So, cronuts are officially a “thing”, it seems. The New York pastries (and their knock-offs) are the subjects of a flood of media articles –complete with reports of two hour lines, rationing practices and scalping.
Who waits two hours in line for a pastry?
In any case, the cronut is supposed to be a cross between a croissant and a donut. Of course, the trademark holder insists it’s much more complicated (involving grapeseed oil and some sort of filling), but you get the general gist.
Frankly, the notion to hybridize a croissant and a donut is nothing terribly new. Auddino’s bakery has been doing this for twenty years, only they call it a “Doughssant”.
The Doughssant looks pretty innocent, like a super shiny croissant. However, this super shiny croissant has not been baked. Oh no, those buttery layers of pastry are fried, and the frying makes all the difference. The process locks in all the moisture and fat and makes for an uncommonly rich and tender treat.
Then, the croissant (or Doughssant) is topped with a lush, sugary glaze. Perfect.
Before a Doughssant binge starts, it should be noted that there are distractions in Auddino’s bakery cases. One such distraction was, in fact, incapacitating. First, because of its weird name: “Lobster Tail”.
Try a Lobster Tail pastry one time, and it’s hard to think about anything else. The tail’s feathery layers of pastry are dusted in powdered sugar and filled with a divine mixture of creamy fillings. You could compare it to an eclair or cream puff, but with a better pastry and a better cream.
To get your own Doughssants (and a few distractions), you can try out Auddino’s new location up in Hilliard: Auddino’s Bakery Cafe at 3560 Fishinger Blvd. You can also score a Doughssant at the original central bakery location at 1490 Clara Street.
More information can be found online at www.auddinosbakeryandcafe.com.
Photos by Walker Evans.
