Cronut

Origin
The Cronut™ is a pastry invented by Chef Dominique Ansel and trademarked by his New York City bakery. In December 2013, Time magazine named the cronut as one of the "25 Best Inventions" of 2013.

Description
Half croissant, half donut, all delicious. The original Cronut™ is made with a laminated dough that is fried in grapeseed oil and then sugared, filled, and glazed.

A dossant or doissant (untrademarked) can also be made by frying croissant dough.

Where to find it
Original Cronut™:

Dominque Ansel Bakery (New York)

United States:

Paris Baguette (multiple locations)

Fillmore Bakeshop (San Francisco)

Glazed and Infused (Chicago)

Square Dossants: Donut Bar (San Diego)

DK's Donuts (Santa Monica)

The Cake Hag (Atlanta)

International:

MoVida Bakery (Australia)

The Cake Shop (UK)

Wildflour Cafe + Bakery (Philippines)

Da Paolo Gastronomia (Singapore)