Dunkin’ Donuts Cronut: NYC Pastry Craze Goes Mass

A Dunkin’ Donuts cronut is now available, weeks after the cronut craze shook a desperate New York City to its core — and lines still rage as cronut hopefuls try to snag one of the still in demand pastries at the crack of dawn each day.

The Dunkin’ Donuts cronut isn’t for sale in the states, so the Brooklynites and those from other boroughs lining up for one of the originals can’t throw in the towel for a knock off just yet.

The new “New York Pie Donuts” serving as Dunkin’ Donuts’ cronut aren’t the only off-brand versions of the pastry available in other markets. In the Phillipines, Ana Lorenzana-De Ocampo of Wildflour Cafe + Bakery sent a recon agent (her brother) to fly to Dominique Ansel’s bakery to snag and help reverse engineer the treat:

“The pastry is essentially a croissant, which we already sell at Wildflour… We tested a few croissant-dough recipes, changing up the butter-to-dough ratio, and formed it into a doughnut shape.”

The WSJ also looked to Japan, where Yoshinori Shimizu of Japanese bakery chain Banderole managed to get a cronut clone out early this month.

Shimizu said of their version:

“Just deep frying a croissant didn’t work. It was too oily… We were pretty much perfecting the process until the very last minute when we launched it on July 1st.”

In addition to the Dunkin’ Donuts cronut called “New York Pie Donuts,” versions of the in-demand donut have popped up in bakeries in China, Hong Kong, and Singapore.

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