'SNL' Takes on New Dunkin' Donuts 'Croissant Doughnut'
Last weekend Saturday Night Live poked fun at Dunkin’ Donuts’ new “croissant doughnut,” which the sweets chain emphasizes is not, we repeat, not, a “Cronut.” (You know, the wildly popular dessert hybrid invented by pastry chef Dominique Ansel in 2013.)
Instead, SNL’s Weekend Update anchor Colin Jost suggested another name: "Instead, it will be called a ‘dobage,’ which is a combination of ‘donut’ and ‘garbage.’"
Ouch! A bit harsh, Colin. Incidentally, this morning Dunkin’ Donuts dropped off a batch of its new croissant donuts—they’re available in stores for a limited time starting today—and we tried them ourselves.
Photo credit: Rachel Tepper/Instagram
Here’s the lowdown: ‘Croissant donuts’ bear little more than a passing resemblance to the Cronut. Sure, they’re a smidgen lighter and airier than the average Dunkin’ Donuts offering, but they’re still a far cry from the ethereal, deep-fried layers that embody Ansel’s famous creation.
And yet, Dunkin’ Donuts’ croissant donuts are definitely not bad. (We wouldn’t kick them out of bed for eating crackers!) They’re not line-up-and-wait-for-five-hours good, but they’re pretty darned tasty. The pastries are buttery and dense (see, we’re already out of Cronut territory), not to mention glazed with sugar. What’s not to like?
But breathe easy, Ansel: The original Cronut still reigns supreme.
Read more about the Cronut here:
Dominique Ansel’s Cronut Is Now Trademarked
Recipe Hack: Milk and Cookie Shots
"Waffogato" Theft Accusation Lodged Against Cronut Creator
Have you tried Dunkin’ Donuts’ new croissant donut? How does it stack up to the Cronut?
