<p>Well, not healthy, but evidently very very popular in New York as in lines around the block popular campout with a sleeping bag the night before popular. </p>
<p>Has anyone here actually eaten one?</p>
<p>Half croissant, half doughnut, takes 2 days to make and perishes rapidly.</p>
<p>There are copycats already. Doissant at Chocolate Crust, Frissants at Swiss Bakery, Dossants at Chicago Pastry and Pena’s Donut, Cro-Nots at The Gallows in Boston.</p>
<p>[Eight</a> More Cronut Copycats from Around the World - Cronuts Cronuts Cronuts - Eater National](<a href=“http://eater.com/archives/2013/06/18/eight-more-cronut-copycats-from-around-the-world.php]Eight”>http://eater.com/archives/2013/06/18/eight-more-cronut-copycats-from-around-the-world.php)</p>
<p>we make our own doughnuts at our house. they are much better. we drill a hole on macaroons.</p>
<p>What drill bit size do you use peterhalburt?</p>
<p>The y take two days to make and probably a week to digest.</p>