Un-Cronut: The Kronut Kruller Debuts at Red The Steakhouse

You've heard about it. You've read about it. But until you've sunk your teeth into a hybrid donut/croissant you haven't experienced baked goods Nirvana.

In May, Manhattan baker and James Beard finalist Dominique Ansel unleashed the cronut onto the world. The little pastry almost immediately became a worldwide phenomenon, with an entire cottage industry springing up of people buying and selling cronuts for about $40 each. Can't spring for an entire cronut? We actually found some guy selling a semi-eaten cronut for twenty bucks. Desperate times call for desperate measures, we guess.

See also: Best Steakhouse: Red the Steakhouse

Before you consider taking a flight to New York to see what all the fuss is about, we have a better idea. Take a drive to Red the Steakhouse in Boca Raton for their own version of the dessert -- the kronut kruller.

To make the kronut kruller, Red's pastry chef Heather Jesus starts with a basic (and buttery) croissant recipe. After the dough is formed, it rests several times to develop multiple layers. Then, more butter is added. Once the desired number of layers is achieved, the dough is cut, formed into a doughnut, and fried. The result? A pastry that's buttery, flaky, and light.

The kronuts will be served at Red as a trio of flavors and will be priced at $13.50 per serving. Each serving will include one each of triple chocolate (filled with chocolate pastry cream, dipped in chocolate glaze, with caramellia pearls); sour summer (lemon pastry cream, lemon glaze, and candied lemon zest); and raspberry delight (vanilla bean pastry cream, plan glaze, and raspberry sugar sprinkles).

The kronut kruller debuts on Monday, June 17, giving you time over the weekend to invest in a good pair of elastic waist pants.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

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