Half a croissant, on a plate, with a sign in front of it saying '50c'
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Doughnut-Bagel Hybrid

 Part doughnut, part bagel
 
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It’s got the texture and heft of a bagel, but the sugar coating and jam filling of a doughnut*. For added kick, you can toast it and apply cream cheese.

It would be called either “bagnut” or “doughngel”.

*or chocolate coating and custard filling

—AO, Jun 19 2003

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       Bagels and doughnuts - my two favorite food groups. However this doesn't sound appealing. I'd prefer the light fluffyness of a doughnut without the sugar and with the sourdoughness of a bagel. Regardless, you get a pastry sans hole.
—Worldgineer, Jun 19 2003
   

       Sorry. This looks like a croissant, but it has the spininess and smell of a fishbone.
—phundug, Jun 19 2003
   

       You could continue the trend of putting toppings on only half the donut and instead have half the donut be half a bagel!   

       Or something like that.
—rapid transit, Jun 19 2003
   

       Would it be boiled/baked or fried?
—Cedar Park, Jun 19 2003
   

       <homer>Mmmm.... bagnut</homer>
—rapid transit, Jun 19 2003
   

       Cedar, I think it would be boiled/baked in the style of a bagel, since that seems to be what gives a bagel its crusty-chewiness.
—AO, Jun 20 2003
   

       That and a lack of leavening. At least, calorically, they'd be a good match.
—bristolz, Jun 20 2003
   

       Have a croissand-wich. Or would it be sand-ssant?
—demtangs, Jun 20 2003
   

       Sounds delish!!!!! Really! If these ever become real, you've got yourself a taster
—Sparkette, Mar 13 2004
   


 

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