Jennifer Rinkoff
By Olivia B. Waxman
March 16, 2016

As if Cadbury Creme Eggs weren’t rich enough to begin with, a London bakery is now selling a croissant-donut hybrid topped with the chocolate-covered candies.

Rinkoff Bakery’s “Creme Egg Crodough” is coated with “white and toffee, orange fondant” and on sale for £3 each (about $4.20) through March 26, Easter weekend.

“We did them last year because Easter is such a popular season for us, and I wanted to do something that wasn’t a hot cross bun — something really visual and gimmicky,” the dessert’s creator Jennifer Rinkoff tells TIME. “I wanted it to look like a creme egg had splattered, so customers are cutting the creme egg in half so that [the inside] spills out all over it.”

It’s the latest twist on the “cronut,” a term trademarked by New York City pastry chef Dominique Ansel, which took off beginning in 2013 and inspired knockoffs at artisanal bakeries worldwide; even chains like Dunkin’ Donuts hopped on the bandwagon.

Write to Olivia B. Waxman at olivia.waxman@time.com.

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