Doughscuit at Endgrain
The Cronut—a croissant-doughnut hybrid—blazed into town with a trademark attached, forcing bakers to crossbreed new pastries instead of copying. Amid the doughssant, the crognet, and the wonut, the doughscuit tops them all. Endgrain’s doughnut wizard, Enoch Simpson, bakes a slightly sour, light biscuit, then deep-fries, glazes, and slices it, filling it with crème fraîche mixed with vanilla pastry cream. The buttery result combines the familiar popping-Bubble-Wrap pleasure of biting into the firm glaze of a doughnut with flavors that go far beyond the usual plain sugary.