Who'd have thought that the combination of a croissant and donut into one tasty pastry could create one of the world’s biggest food frenzies? All hail the mighty cronut. This hybrid bake was invented — and trademarked, no less — by chef Dominique Ansel from Ansel's Bakery in New York City in 2013. Since then, the world can’t get enough of this sugar high. The pastry is made by frying laminated croissant dough, which is then dusted in cinnamon sugar, filled with custard then glazed with icing of your choice. Make sure you leave yourself plenty of time to tackle this recipe — you will need to make the crème patissiere and the rough yeast dough a day ahead. My ‘dossant’ may not match the texture of the original cronut, but it’s still damn tasty with the maple glaze and, of course, the bacon. It’s so great, in fact, that I might look into trademarking this one myself.