The cronut has taken New York -- and by extension, the internet -- by deep-fried storm since a bakery in the city's Soho neighborhood started making the doughnut-shaped croissants last month.

Cronut, as Grub Street reports, is trademarked, so when  Chocolate Crust in Brightwood fried up its own croissant-doughnut hybrid over the weekend, it needed a different name. Behold, the doissant.

(Alex Baldinger/The Washington Post) (Alex Baldinger/The Washington Post)

We tasted them today and didn't detect the light, buttery goodness of a croissant so much as we tasted funnel cake. Each doissant is sprinkled with pistachios and anise sugar, and filled with hazelnut cream. Doughnut hybridization, apparently, ain't cheap: The dense pucks of dough, which max out at about three inches in diameter, are a pricey $4.75 each.

The doughmuffin would like to welcome the doissant to Washington's burgeoning alternative-doughnut subculture.


Alex Baldinger is editor of the Going Out Guide blog, which covers food, drink, arts, music, events and other curiosities in the D.C. area. He is forever in search of a great sandwich.