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Dunkin’ Donuts Now Has Its Own Version of the Cronut

US-FRANCE-GASTRONOMY-PASTRY-CRONUTS
Emmanuel Dunand—AFP/Getty Images A cronut, a croissant-doughnut hybrid, the brain child of French pastry chef Dominique Ansel, sit on a plate at Ansel's bakery shop in New York on June 14, 2013.

"Are we copying a specific bakery in New York? The answer is no"

Dunkin’ Donuts is rolling out its own version of the Cronut next week.

The Massachusetts-born chain’s new donut-croissant fusion pastry will be available for $2.49, the Associated Press reports. That’s about half the price of the “Cronut,” popularized by New York City’s Dominique Ansel Bakery last year.

But Dunkin’s president of global marketing and innovation told the AP that the “croissant donuts,” as they’ll be called, are not based on Ansel’s concoction.

“Are we copying a specific bakery in New York? The answer is no,” John Costello told the AP.

The pastry blend will be covered with the same glaze used on a Dunkin’ Donuts regular glazed donut. And unlike the Cronut, it won’t have a cream filling.

[AP]

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