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Introducing the ‘Doughssant’, Amherst doughnut shop's version of the Cronut

  • This June 3, 2013 photo shows chef Dominique Ansel making Cronuts,  a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

    This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • This June 3, 2013 photo shows chef Dominique Ansel making Cronuts,  a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

Glazed Doughnut Shop recently launched its own version of the Cronut, the trademarked cross between a croissant and doughnut that has taken New York City by storm.

Keren Rhodes, who owns the Amherst shop with husband Nick, unveiled what is being called the doughssant to customers July 13 and for now will be limiting its availability to Saturdays and Sundays.

As a gourmet doughnut restaurant always looking for new items to add to the menu, Rhodes said she sought to capitalize on the appeal of the Cronut. The Rhodeses watched video clips and read descriptions of the pastry created by Dominique Ansel before attempting their version.

“Based on that, we think we came pretty darn close,” Rhodes said.

Never having made croissants, Rhodes estimates that they went through about 15 experimental batches, beginning with croissant packages out of the supermarket freezer case and then progressing to making their own croissant dough and determining how to fry it into a doughnut. Rhodes said they spent between three weeks and a month before finding the right recipe, which was based on information from an Australian who wrote an article about cracking the Cronut code.

She said as a “big dark pastry,” the doughssant is round like a doughnut, but taller and its inside is flaky like a croissant. She said even though it’s a fried product, she finds it less greasy, with an inside that is sweet and buttery.

Rhodes said her restaurant fits a growing trend to do gourmet pastries, as all the doughnuts have unique toppings and flavors. The Cronut, though, takes the products in an entirely different direction.

“What this pastry chef did was change the actual doughnut,” Rhodes said.

Two styles will be available at the Glazed Doughnut Shop, one rolled in sugar and the other infused with homemade chocolate ganache that oozes between the layers.

Rhodes said anyone who hasn’t tried a Cronut will find the doughssant unlike anything they have tasted. “It’s a different experience in your mouth,” Rhodes said,

A testament to its popularity came on the second day when they made three dozen doughssants that sold out in about two hours. Rhodes is encouraging customers to check the shop’s Facebook page for when they will be available.

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