By Julia Hider
When the “cronut” went viral earlier this summer, the foodie in me desperately wanted to try one. The croissant-doughnut hybrid from Dominique Ansel Bakery in New York City sounded like the ultimate indulgence. Unfortunately for me, I didn’t have the means or the time to obtain one of these delicacies. Once I got myself from Columbus, Ohio to New York, I would have to get to the bakery early (before 7 a.m.) and wait in line for hours in order to buy one of the $5 pastries. Or, I could skip the wait purchase one from a “cronut scalper” off of Craigslist, where they sell for as much as $50 a piece. I would be extremely hesitant to buy a used TV off of Craigslist, let alone a baked good I intended to eat. And since making a cronut myself seems to be time-consuming, labor-intensive and difficult, it was with a heavy heart that I let go of my dream.
But then I learned that I might not have to let go of this fried fantasy. I discovered that Auddino’s Italian Bakery in Columbus has been selling a similar doughnut-croissant cross for years. I quickly got myself to Auddino’s to try one of these fried croissants.
The bakery doesn’t look like much on the outside, but inside they sell an assortment of baked goods and pastries, from Italian favorites such as cannoli and lobster tails, to a wide range of doughnuts, and, of course, the fried croissant.
The fried croissant is like a glazed doughnut on steroids. It combines the taste of a fresh, homemade glazed doughnut and the soft, slightly flaky texture of a croissant, just like I imagined it would.
I can’t say how it compares to an actual cronut, but I do know that after trying the fried croissant, I don’t feel such an urgent need to go to all that trouble to get one.
If you happen to have a spare cronut, let Julia know via her Twitter.