2013 was the year of the Cronut, a croissant-doughnut mix created by New York chef Dominique Ansel that took the pastry world by storm. In 2015, Oprah anointed a savory brioche dough muffin called the Bruffin, sold at Manhattan’s Gansevoort Market, as one of her “Favorite Things.” Is it any wonder, then, that bakers at The Doughnut Project—a new sweets store in New York City’s West Village—were recently inspired to create their own hybrid pastry called the Everything Doughnut?
According to Mashable, the culinary invention is exactly what it sounds like: a mash-up of a regular doughnut and an everything bagel. A traditional yeast doughnut is covered in a cream-cheese glaze, and then topped with black sesame seeds, garlic, pepitas, poppy seeds, and salt.
“The flavor is reminiscent of the everything bagel, but the texture is very light and fluffy,” Leslie Polizzotto, one of the bakery’s co-owners, told The New York Daily News. “It’s almost like eating these toppings on bread.”
Bagel purists are already arguing over whether the Everything Doughnut besmirches the classic New York breakfast treat, Gothamist reports. However, customers are lining up to try the sweet-and-salty concoction, which was launched by The Doughnut Project earlier this week. Let’s see if the unique treats give the colorful (and much fawned-over) Rainbow Bagels from Williamsburg's The Bagel Store a run for their money.