They’re the foundations on which America’s police forces are built, have had Homer Simpson dribbling for 26 years, and come in more flavours, shapes and sizes than our tiny brains can comprehend.
Now, the humble doughnut has undergone a transformation so dramatic that we’re not entirely sure what to do with ourselves.
Forget the cronut – that doughnut/croissant crossover is old news. The new freakishly delicious hybrid that’s got sugar fans licking their lips is this: a doughnut stuffed with a cinnamon bun. Yep, that's two things that are totally delicious, turned into one thing that is so outrageously god-like it almost should not be.
Playing Dr. Frankenstein and bringing this beast to life is Thiago Silva, not the Brazillian footballer, but the experimental pastry chef from Catch restaurant in New York City. There, he sends your mouth-destroying doughnut to your table along with spiced rum sabayon (an Italian mousse), pomegranate-cranberry sauce, pumpkin ice cream, graham streusel, pumpkin Bavarian cream, pumpkin seed ‘brisee’ and meringues. Below is the work of art in all its glory.
Man alive, our dinner plans have just majorly changed.
Had to cut one open Cinnamon roll donut, pumpkin ice cream, cranberry pomegranate sauce, pepita brisee, pumpkin Bavarian cream, spiced rum sabayon #special #cinnamonrolldonut #pumpkin #desserts #sweets #pastry #catchnyc #oui #foodbeast cred : @chefjohnbeatty #jbffall
A photo posted by Thiago Silva (@chef_thiago) on