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The Dominique Ansel Bakery that created -- and trademarked -- the pop culture phenomenon that is the "cronut" (a croissant-donut hybrid, in case you missed the recent craze) happens to be five blocks from my apartment in New York City. Sadly, that doesn't make me any more likely to get one. There's no preferential treatment for neighbors. Heck, there's no preferential treatment for celebrities. (Rumor has it that Hugh Jackman had to wait on line for more than two hours for his cronuts.)

On my one failed attempt to buy a cronut, I arrived at the bakery at 9 a.m. on a Memorial Day, only to find a "sorry, we're sold out of cronuts" sign on the front door of the shop. I had an egg sandwich instead, and I vowed to return.

However, in the last two weeks cronut fever has only gotten worse, with people lining up at 6 a.m. -- a whopping three hours before the bakery opens. So, when Jezebel posted a cronut recipe, I decided to give it a try. It had to be less painful than waiting on line for three hours for fried dough.
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