Since the cronut name is trademarked, it can’t legally be used. So names like doissant, zonut, cro-nots and host of others are popping up every day in bakeries coast to coast. Azucar has the cray-nut.
The cray-nut has been available for a while but it’s only available on Mondays starting at noon until stock runs out. You’re S.O.L. unless you’re free on Monday and have time to head over to Ocean Beach. (I’m SO over the concept of “items available for a limited time.” If you’re going to commit to something, make it available all the time.)
Much like the cronut descriptions, the cray-nut is flaky like a croissant but deep-fried. Where it differs is that it isn’t filled with cream but rolled in powdered sugar.
I was a bit disappointed when the initial story I read about the cray-nut in early June described it filled with coconut-custard spiked with rum and topped with coconut-flavored icing. At $4 a donut for what I received was steep. It was delicious, but right until the last bite I couldn’t help but wonder why they changed the concept. (To make these at home, check out these versions made by Mary at This Tasty Life and Kirbie at Kirbie Cravings.)
If you’re unwilling to shell out $4 for a cray-nut, there are a host of other delicious options at Azucar. I would just stay away from their papas rellanas.
4820 Newport Avenue
San Diego, CA 92107