The Cronut seemed to me such a strange and unnecessary invention. For those who are not up to date with modern food, the Cronut is a delicate hybridisation of two much loved sweets; the croissant and doughnut. A much needed union in our dull baking world.

I can just imagine a little Mexican kid saying “Why can’t we have both?”

The inventor of Cronuts, Chef Dominique Ansel, stated that the technique took him two months and more than ten recipes to perfect. Fundamentally it is made with a croissant-like dough, deep-fried then either a) rolled in sugar, b) injected with cream or c) glazed. However the recipe varies depending on the bakery. Needless to say, any Cronut will fulfil all your fat requirements for the month.

However figure-destroying these sweets may be, the concept alone was enough to accumulate a substantial fan base. The result was horrifically long lines at bakeries at unreasonable times of the morning, and chefs willing to undertake the Cronut challenge. Unfortunately, the original Cronut resides in New York, so it was up to me to find the trendiest, up-to-datest bakery Melbourne could offer.

Tivoli Bakery in South Yarra attracted much interest for their pastries. But no, they did not have Cronuts at all; they had Dossants. For obvious copyright laws, the bakery couldn’t call their adaptation of the food by its original name but I think that the name Dossant is more fitting for the pastry. Something that rolls off the tongue, soft sounds for a soft sweet rather than the less appealing Cronut.

Neatly lined up behind a glass cabinet and awaiting my hunger were the holy Dossants, available in two flavours; chocolate strawberry and vanilla strawberry. Before long, a Dossant arrived at my table and its plump presentation, sugar coating and slivers of strawberry and chocolate in the centre were nearly enough to win me over.

Its beauty was of no surprise; after all, the bakery is known for their gorgeous looking gourmet doughnuts. I knew the real test would lie in the tasting. The sugar coating was a soft grain, none of that coarse Donut King cinnamon. The pastry itself was incredibly fluffy, and not too sweet, that is until I got to the semi-hard chocolate in the middle which, although was rich, suffocated the flavour of strawberry. In fact, the intended flavour of the Dossant was muted entirely by the Dossant pastry itself. Despite this, it was scrumptious.

The food resembled a doughnut more than anything else, which lead me to my final critique of it; The Dossant is basically a glorified Churro. It holds a large resemblance to traditional Spanish Churro; smooth and fluffy on the inside and coated in fine sugar. This thought did not occur to me until I was finished eating because the food was still delightful, however derivative.

The Dossant may just be a Churro that has been tied up at the ends, but to this I would say – so? It may not have been the spectacular game-changer of food that it was in my mind, but based on taste it was just as delicious as the best croissant or doughnut I have eaten. Many look at the Cronut and ask why? But to ask questions of such a thing is useless because the novelty of it is that it exists solely because it can.

– by Josefina Huq