Rinkoffs Bakery in east London has come up with its own take on Dominique Ansell’s cronut, with a little seasonal flourish.
Based around a Cadbury’s Creme Egg, it is a fried croissant dough, with Creme Egg filling added to the middle of the dough ring, topped with more filling and a whole Creme Egg.
The family-run bakery has two east London shops, and was established in 1911. It only makes a limited number of crodoughs each day, which it says sell out very quickly.
It said: “People love them and buy two or three at a time sometimes.”
The crodoughs are available until 26 March, and there is even a home delivery service.