photo by chicago dining scout

Decorative pink and orange icing hint at the dossants' sugary filling.

Chicago Pastry (142 N. Bloomingdale Rd., Bloomingdale, 630-529-6391) claims to be the first bakery in the area to tackle what they call “dossants”—their version of a croissant-doughnut hybrid. (The word "cronut" is trademarked.)

The jam-filled rings taste an awful lot like traditional bismarks. But the ones with the sweet creamy layer get closer to a croissant. These have a tantalizing amalgamated texture, indeed.