Forget the cronut, here comes the sconut
Remember the cronut? That cross between a croissant and a donut? Soooo 2020—we’re already ready for the next trend in absurdly sweet and fatty pastries: the sconut. Invented at a bakery in Montreal, the sconut is now champing at the bit to conquer the whole world.
Missed the cronut? Let us bring you up to speed: the love child of the croissant and the donut. That means layers of flaky pastry, buttery and airy at the same time, then straight into the deep fryer, with a load of sugar and icing on top. Not elegant or subtle, but a delicious guilty pleasure.
Double the indulgence
That goes double for the sconut, conceived by Tunnel Espresso bakery in Montréal. A crumbly, perfect scone is plunged into hot fat as quickly as possible, then covered with a layer of crunchy sugar crystals and topped with whatever you fancy. Chocolate sauce? Caramel sauce? Jam? Whatever you want!
A little calorie bomb
A quick calculation shows that one such sconut can easily provide a billion calories, not to mention a sugar rush of Trainspotting-like proportions. But hey, it’s new and deliciously inventive, and man, those sconuts look good on Instagram—and that’s worth something too.
Soft inside, sugar on the outside
It wasn’t easy at all to make the sconut, the owner of Tunnel Espresso explains to Time Out Magazine. ‘The scone mustn’t be baked for too long, because it will become dry during frying. But definitely not for too short a time either, because the inside needs to be soft, but certainly not sticky.’ After days of trying, tasting and starting over in the coffee shop’s kitchen, they deciphered the secret to the perfect sconut: ten minutes in the oven, five minutes in the hot fryer.
Anything goes!
And they’re nowhere near finished yet—the owner is constantly coming up with new toppings for her sconuts. Anything goes: lemon meringue, cheesecake, maple syrup, chocolate—you name it, the sky’s the limit. Which Dutch baker is up for this? Which home baker will take on the sconut? We’d love to hear how those experiments turn out.
Read also:
- Xuixo, the Spanish cronut
- Brilliant: you can now buy a mini donut maker for home
- How can you prevent a six-pack belly?
Source: Time Out Magazine
