Current Weather
The Spy FM

Meet The Cronut’s Humble Offspring: The Doughscuit

Filed by KOSU News in US News.
January 30, 2014

I first met the doughscuit at last weekend’s Donut Fest in Chicago, where 15 doughnut-makers get together to try and kill you, for charity. They serve 1/4 portions of donuts, but still, after a few tables you feel yourself slowing down and thinking there’s no way you’ll make it through.

Everything starts to taste the same. Your mustache, if you have a mustache, is glazed. You look around at the thousands of donuts and wonder if you totaled up the calories in this room, how many delicious pounds it would be.

I was 10 donuts in when I came to Endgrain Restaurant’s table, and I was in no condition to want or enjoy anything.

But their doughscuit — half doughnut, half biscuit — was transcendent, an impossible mix of doughnut fried sweetness and crumbly biscuitness. Every last nook of free space in my body was full, and I bought extras. I ate one at home later. The next morning I had more. I’m not entirely sure I’m going to finish writing this sentence without going out to get another.

The doughscuit came about last fall, when the Cronut hype was still in full swing. If you’re not familiar, the Cronut is the hours-long-line inspiring croissant-doughnut hybrid from the Dominique Ansel Bakery in New York City.

“People kept telling us we should make a Cronut,” says Enoch Simpson, who’s chef and owner of Endgrain with his brother Caleb. “When Caleb told me about his idea [for the Doughscuit], I actually giggled. I was like, ‘What, dude?’”

It took some experimentation, but eventually Caleb figured it out. Enoch took a bite.

“Whoa,” he said to his brother. “What the hell did you just do?”

Look, nothing against the Cronut. The free market proved it was a good idea when scalpers started selling them at a 600 percent markup.

But the Cronut has a FAQ page. The Cronut has a little “R” in a circle next to its name. The Cronut is the kind of pastry that corrects you that no, that’s not Champagne, only sparking wine from the region called Champagne can truly be called Champagne.

Look for us nationwide as well, but please be wary that if you don’t see the Dominique Ansel Bakery affiliation, it is not a Cronut®.

The doughscuit is more humble. It’s got a hardworking biscuit for a dad, not a fancy croissant. It doesn’t have the little ® next to its name. All it should have next to its name, forever, is an exclamation point. [Copyright 2014 NPR]

Leave a Reply

2PM to 3PM PRI's The World

PRI's The World

Get a fresh perspective of people, events and trends that shape our world. Host Lisa Mullins covers a wide range of topics, including science, business, technology, sports, art and music.

Listen Live Now!

3PM to 6PM All Things Considered

All Things Considered

For two hours every weekday, All Things Considered hosts Robert Siegel, Michele Norris and Melissa Block present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features.

View the program guide!

6PM to 6:30PM Marketplace


Hosted by Kai Ryssdal, award-winning Marketplace is public radio's daily magazine of business and economics.

View the program guide!

Upcoming Events in your area (Submit your event today!)

Streaming audio and podcasts

Stream KOSU on your smartphone

Phone Streaming

SmartPhone listening options on this page are intended for many iPhones, Blackberries, etc. with low-cost software applications available to listen to our full-time web streams, both News on KOSU-1 and Classical on KOSU-2.

Learn more about our complete range of streaming services

We're perfecting the patient experience - Stillwater Medical Center