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The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOPLindsey Welling)
The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOP/Lindsey Welling)
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOPLindsey Welling)
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOP/Lindsey Welling)
Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOPLindsey Welling)
Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOP/Lindsey Welling)
The Doissants are then ready for the deep fryer where theyre transformed into a fluffy pastry.(WTOPLindsey Welling)
The Doissants are then ready for the deep fryer where they're transformed into a fluffy pastry.(WTOP/Lindsey Welling)
Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOPLindsey Welling)
Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOP/Lindsey Welling)
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The local creation differs from the original in that it starts with chocolate croissant dough and incorporates a number of other flavors. (WTOPLindsey Welling)
The local creation differs from the original in that it starts with chocolate croissant dough and incorporates a number of other flavors. (WTOP/Lindsey Welling)
The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. (WTOPLindsey Welling)
The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. (WTOP/Lindsey Welling)
Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOPLindsey Welling)
Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOP/Lindsey Welling)
This June 3, 2013 photo shows a worker putting dough through a roller to make Cronuts, croissant-donut hybrid, at New Yorks Dominique Ansel Bakery in New York. The bakery makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows a worker putting dough through a roller to make Cronuts, croissant-donut hybrid, at New York's Dominique Ansel Bakery in New York. The bakery makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows Bryan Yong, left, and Kaycie Luong, from Sacramento, Calif., as they eat their Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery, in New York. (AP PhotoRichard Drew)
This June 3, 2013 photo shows Bryan Yong, left, and Kaycie Luong, from Sacramento, Calif., as they eat their Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery, in New York. (AP Photo/Richard Drew)
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This June 3, 2013 photo shows a sold out sign displayed beside the Cronut offering, on the chalkboard menu at Dominique Ansel Bakery, in New York. Ansel makes only 200 to 250 Cronuts, a croissant-donut hybrid, every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows a sold out sign displayed beside the Cronut offering, on the chalkboard menu at Dominique Ansel Bakery, in New York. Ansel makes only 200 to 250 Cronuts, a croissant-donut hybrid, every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows customers lining up outside New Yorks Dominique Ansel Bakery to purchase Cronuts, a croissant-donut hybrid, in New York. Chef Dominique Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows customers lining up outside New York's Dominique Ansel Bakery to purchase Cronuts, a croissant-donut hybrid, in New York. Chef Dominique Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows a baking crew making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows a baking crew making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
bnv.wtop.photogalleries/places;places=main;tile=3;pos=mid1;sz=300x250;ord=
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows chef Dominique Ansel, left, making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel, left, making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows a pastry worjer boxing cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows a pastry worjer boxing cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel making cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
bnv.wtop.photogalleries/places;places=main;tile=3;pos=mid1;sz=300x250;ord=
This June 3, 2013 photo shows chef Dominique Ansel, left, boxing cronuts, a croissant-donut hybrid, as customers line-up to purchase them at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour.(AP PhotoRichard Drew)
This June 3, 2013 photo shows chef Dominique Ansel, left, boxing cronuts, a croissant-donut hybrid, as customers line-up to purchase them at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour.(AP Photo/Richard Drew)
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