Are Cronuts the new cupcakes?

06/5/2013 | Chicago Sun-Times (free registration)

New Yorkers start lining up at 6 a.m. at the Dominique Ansel Bakery in the city's SoHo neighborhood for a chance to taste the Cronut, an upscale, deep-fried cross between a croissant and a doughnut. Ansel, who has trademarked the name, makes about 250 of the confections daily, selling them for $5 apiece and limiting buyers to two each.

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