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NEWS

07.05.2015

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Six Hybrid Baked Goods You’ve Got to Try

Cake’s great, we think you’ll agree. And it’s getting even better. In recent years bakeries have been combining our favourite sugary treats to create a whole host of hybrids. Here are the ones we recommend – let us know if you spot any others by tweeting @londonkitchen.

 

The Duffin
duffin
A name synonymous with both deliciousness and controversy, the duffin was originally created by Bea Vo (Bea’s of Bloomsbury), before Starbucks nastily stole the idea – and #duffingate was born. Bea’s duffin (a doughnut muffin hybrid) is made from a buttermilk and nutmeg batter, baked and stuffed with jam, then dipped in butter and rolled in sugar. Accept no imitations!

 

The Cronut

cronut
The cronut is a croissant-doughnut pastry invented by Chef Dominique Ansel at his Bakery in New York City. The pastry is made by frying dough in grape seed oil, then rolling it in sugar, filling and glazing it. It’s a taste sensation. There’s a recipe here.

 

The Townie

Townie
Half tart, half brownie but all kinds of wonderful – the townie is dark, chocolatey and gooey-centred with a sweet crust. Also created by Bea Vo of duffin fame, this hybrid is London’s answer to the cronut. Head to Bea’s of Bloomsbury if you’d like to try one.

 

The Brookie

Brookie
Brownies and cookies come together in this irresistible treat from Matt Lewis of Brooklyn’s Baked bakery. The bottom part is brownie, and the top is a freshly baked gooey chocolate chip cookie. Too much of a good thing? Never! If you want to try them have a go at Martha Stewart’s recipe.

 

The Crookie

Crookie
This cookie-croissant delight is made by stuffing croissant dough with crushed double-stuffed oreos and icing sugar, then baking it with half an Oreo placed on top. Ok it’s probably not good for you, but we’ve got to admit, it’s real tasty…

 

The Criss-Croissant

crisscroissant
The folks at IHOP have come up with another hybrid involving the much-loved croissant. The criss-croissant mixes waffles with croissants – they take croissant dough and bake it in a waffle iron for a distinctive criss-cross waffle pattern. The end result is a buttery, flaky croissant with a waffle texture.

 

Did we miss any crucial ones? Tweet us @londonkitchen – we’d love to hear about any other delicious discoveries!

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