The cronut craze has taken LA by way of Santa Monica. What’s a cronut you might be asking yourself? Uhh, have you been living under a rock? I guess there are actually a lot of under rock dwellers. It’s been described as a “half donut, half croissant pastry hybrid.” It originated at Dominique Ansel’s bakery in NYC and there have been many knockoffs popping up across the country.
O-Nuts glazed, nutella, cinnamon sugar (upper left moving clockwise)
Due to the proprietary nature of the name “cronut,” DK donuts was forced to change its original name DKronuts to O-Nuts. So lame sounding huh?
Glazed O-Nut
The glazed one was not too sweet and just what you would imagine.
Cinnamon Sugar O-Nut
Cinnamon sugar could have been a little sweeter but still good.
Nutella O-Nut
Surprisingly, nutella was my favorite and actually the most popular flavor at DK. It looks like a goopy hot mess, but its better than it looks. Not super sugary.
Glazed Blueberry Cake Donut & DK Famous Glazed Donut
Man their other regular donuts are just whatever. Yum Yum is still the best glazed donut in my heart.
At $5 a pop, these o-nuts are breaking the bank. They’re good, but I think at their baseline DK donuts does not have a very good croissant dough to work with. I think they just make them into donut shapes and fry ’em up. I imagine the original cronut in NYC to be a high quality croissant pastry that gets fried up. The one here is sorta chewy and not flaky, buttery enough. Maybe I’m just being hypercritical, but I expected something more mind blowing. At least I didn’t have to wait in some crazy long ass line for these. I just had to deal with a bunch of UCLA Asian kids taking pictures with their IPhones and tweeting. Those Asian foodies are so goddamn annoying huh???
Overworked. Underfed. 