I’ve been seeing these so called (k)ronuts or cronuts everywhere – online that is (not in real life, otherwise I’d be eating one right now!) A hybrid of doughnut and croissant.
With the description of these sweet bombs, I imagine that the taste goes like this: explosion of freshly baked pastry and softness and butteriness of croissant mixed with the glaze and the hotness of an oven fresh doughnut! Nom!
So why haven’t I seen them in Sydney!? Such injustice in this world.
I’m following this cafe in Melbourne called Little Henri and they’ve posted this on their FB this week:
They’re teasing me! I had a bit of a tet-a-tet with them in regards to this photo and next time I’m in Melbourne I’m making sure these kronuts are where they should be – in my belly!
There is a recipe I don’t think I should be trying (based on past experience of failed macarons) -even though its tempting on Daily Life. How to make a (k)ronut – one that looks like this:
or like this:
I have been frequenting the Zumbo shop in the Star and I have not seen a cronut in there yet (or ‘zonut’, the Zumbo version). WHY? Going in this weekend!
Apparently Zumbo’s zonuts have been out for about a week and delivered to Rozelle and The Star bakeries. Below are the images and flavours: Lemon Meringue and Caramel. (Courtesy, Zumbo facebook page)
Maybe I should just move to NY and see what else will be happening in Sydney in a few years time – it’s like looking into a Crystal Ball.
Have you tried this new crazy dessert? What do you think?