Tuesday, February 25, 2014

Doughnut Evolution

Posted By on Tue, Feb 25, 2014 at 10:13 AM

click to enlarge Behold the next step in doughnut evolution. - JASON MARAK
  • Jason Marak
  • Behold the next step in doughnut evolution.
Last year, New York City was brought to its knees by the Cronut, a doughnut made from croissant pastry. Let that sink in. It's taken this long for the flaky phenomenon to make it to Humboldt (not a huge surprise, given the lingering mullets around town), and it's shown up in the most unlikely place: Safeway. Who saw that coming?

For $5 for a box of four, you can find out what happens when you deep fry an already buttery croissant and glaze it. The result is a delightfully chewy, puffy-layered cousin to the French cruller. While it's still technically breakfast/office appropriate, it's not out of the question to serve it for dessert. How long before the sugar-coated mash-up hits the fryers in our local doughnut shops? Keep a weather eye out and let us know if you spot one. 
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About The Author

Jennifer Fumiko Cahill

Jennifer Fumiko Cahill

Jennifer Fumiko Cahill is the arts and features editor of the North Coast Journal. She won the Association of Alternative Newsmedia’s 2020 Best Food Writing Award and the 2019 California News Publisher's Association award for Best Writing.

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