Just when we thought the craze around the Cronut® was over, a low key neighbourhood restaurant in Chicago’s Roscoe Village, called Endgrain is unleashing a new ‘brand’ of doughnut on our palette, the ‘doughscuit’. Part doughnut, part (wait for it!) biscuit, the ‘doughscuit’ has been labelled as the Cronut®’s ‘humble offspring‘.
Who would have thought that Chicago, famous for the Sears Towers, the Magnificent mile and the Lincoln Park Zoo (the oldest free public zoo in the US – Europe, please take note!) would surprise the culinary world again (cue deep dish pizza) with the delicious combination of doughnut-fried sweetness and biscuity crumbliness.
Customers at Endgrain have been nagging brothers Enoch and Caleb Simpson, the chefs and owners of the restaurant, to make cronuts, but Caleb had something else in mind. “When Caleb told me about his idea [for the Doughscuit], I actually giggled. I was like, ‘What, dude?’” said Enoch. It took some experimentation but when Enoch finally tried Caleb’s delicious invention, all he could say was “Whoa. What the hell did you just do?”
Unlike the Cronut®, the doughscuit doesn’t have a FAQ page and an ® next to its name. It hasn’t caused hour-long queues or attracted interest from the black market – it did, however, win the critic’s choice award at this year’s Donut Fest in Chicago, dare we say the Oscars of the doughnut industry…
So next time you’re in or around the ‘windy city’ make sure to swing by Endgrain – where a bunch of adventurous chefs will spoil you with the next donought craze.