Half donut, half croissant, wholly delicious. Popular bakery Sook Pastry is the spot to find an inventive take on the dish, which originated in NYC baker Ansel Dominique's kitchen.
Sook's version is croissant dough fried in grapeseed oil and later topped with sugar and glaze, according to a report on northjersey.com.
The pastry sells out by 10 a.m. every day, according to the report. So you might want to get there early.
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